I like to cut the backstraps into about 3/4" steaks (or you can leave it whole, then slice later either way) and either roll in crushed peppercorns or soak for just a bit in peppercorn/garlic marinade. Wrap in bacon and sear them on both sides then leave on medium heat until you get it to the doneness you want....mmmmm, good stuff! p.s....your buddies will be glad to help you with the next one after some of these.

Again, congrats...