I have been toying with ideas to make something a little different. I later discovered braided tenderloin had been done before, but with only a weave of 3 to 1. Also, other examples had been done with a single rub/marinade. Two packages of pork tenderloin were purchased, as well as two different types of marinade. Pineapple was added to the teriyaki marinade to give it sweet undertones, and Honey Whiskey was added to the Worchester-Garlic marinade to give it a bit of kick too. The tenderloin was cut into strips, and each strips was split up the middle almost entirely to the end. The strips were rested with one batch in one marinade, and the other batch in the second marinade. Once removed from the marinade, alternating types of marinated meats were woven in a 9 to 1 braid. A classical bacon weave was prepared to wrap the weave of tenderloin. The bacon was wrapped around the woven tenderloin and secured with butcher's string. The second tenderloin weave was wrapped around it's diameter in four places, then rolled. The roll was secured with butcher's string, and the meat was put on the smoke for cooking.