Place pork tenderloin in a small shallow baking dish and cover with beer; place in refrigerator for up to 4 hours. Then place pork on a towel to dry. Season with salt and pepper. Spread a large piece of plastic wrap, and lay the strips of bacon on it, overlapping slightly until the bacon is as wide as the pork tenderloin. Place another piece of plastic wrap over top of the bacon and lightly pound to bring the bacon together. Then remove top piece of plastic. Place pork at the top of the bacon and roll the pork in the bacon. Heat a large skillet to medium and add pork with the seam of the bacon down. Cook till golden, and continue to rotate till the bacon is completely golden brown, then place in an oven for 24 minutes at 350 degrees. Take out of oven and let rest for 10 minutes. Slice and place over polenta.
Heat water and butter on medium heat till warm. Add polenta and whisk till the polenta comes to a soft boil. Continue to cook for 15 minutes, adding more water if needed. Then add cream and cook for about 10 more minutes. Taste the polenta before you add the cheese, and if the polenta is still gritty, continue to cook for 5 to 7 minutes more. When thoroughly cooked, remove from the heat and stir in the Parmesan. Season to taste and keep warm till ready to serve.
Peel the leaves off of each Brussels sprout by cutting at the base, and put into a bowl. (You will end up with the hearts of the Brussels sprouts, which can be saved, steamed and served with another meal.) Toss the leaves in olive oil and salt and pepper. Lay the leaves out on a sheet pan and cook in a convection oven at 350 degrees for 8 to 12 minutes, until they are golden brown (you will not be able to stop eating them, and even your kids will like them). Sauté the pancetta till lightly golden brown.
Spread the polenta on a plate. Slice pork and fan over polenta. Garnish with Brussels sprouts and the pancetta.