In a bowl, mix cherry beer, crushed garlic, oil, balsamic vinegar, crushed pepper, chili, mustard, and chopped rosemary.

Marinate the tenderloin in the marinade and leave it in the fridge to marinate preferably overnight, but at least for 2 hours.

Remove the tenderloin from the marinade and wrap it in slices of bacon. Heat the grill to 240 degrees and grill each side for 5 minutes. Remember the sides of the tenderloin as well. Adjust the time according to the thickness of the meat. Properly grilled tenderloin should remain pink inside.