1. Freeze tenderloin for 1 1/2 hours. Heat oven to 400°F. Cut tenderloin lengthwise into 5 thin slices; pound to 1/4-inch thick.
2. Beat cream cheese and onion powder until smooth. Stir in bacon, Parmesan and basil; mix well.
3. Spread cream cheese mixture onto each pork strip. Roll up and secure with wooden skewer; place seam side down on baking sheet.
4. Bake at 400°F for 25 minutes until internal temperature reaches 150°F. Serve topped with warm marinara.