A Canadian squirrel friend of mine taught me how to make this when he was visiting my area. Apparently it was quite a hit with the ladies as he and his friends had named it "the Sure Thing".
It was an adaption of an old French Canadian fur trappers recipe I was told. Whatever it's called it was absolutely delicious, though with the little toothpicks in it, it looked like an armadillo
You take a mixture of half low sodium soy sauce and half real maple syrup. Fillet a pork tenderloin or two and marinate for a day in the mixture, enough to cover. About 3 hours before dinner, slice some green onions and carrots into tiny matchstick sized slivers and saute in a little olive oil. Add a twist of ground pepper but do not add salt, soy sauce has enough already. Add a smidgen of garlic if you like as well. Veggies should be limp but not overcooked. Remove meat from marinade, unfold the meat, stuff with veggies (amount up to you, I use a few tablespoons), wrap in raw bacon and secure with toothpicks. Pour some of the leftover marinade over the meat and bake in foil bread pans in a 200 degree oven for 2 to 2 1/2 hours. Serve over bread stuffing, or rice after pouring off remaining marinade.
Worth getting out the fancy boot knives for. But you won't need them, you can cut this with a spoon.