Preheat the oven to 375F (190°C).

Ensure that the pork tenderloin is trimmed of the silverskin and other bits and pieces. Dry the tenderloin with some paper towels before starting the recipe.

Take a small bowl and mix together the Dijon, garlic, fresh herbs and olive oil. Set aside.

Lay the slices of bacon on a cutting board, with the first slice farthest from you. Slightly overlap each piece of bacon until they are all laid out on the board.

Place the tenderloin on the bacon, with the bacon lying perpendicular under the tenderloin.

Season the tenderloin with the salt and pepper.

Slather all the mustard sauce over the tenderloin, ensuring even coverage.

Start with the strip of bacon closest to you. Draw up the left side and lay it at a 45 degree angle on top of the mustard sauce. Now repeat with the right side of the bacon, making an X as the two sides cross one another.

Repeat for the remaining bacon, ensure they are all overlapping.

When you get to the front, secure the bacon strips either with a toothpick or with butchers twine.

OPTIONAL STEP: This is not a mandatory step, but one that I typically do to get the bacon to render faster. Place the oven safe skillet over medium-high heat. When hot, add the bacon wrapped tenderloin top down. Allow to cook for 2 minutes and carefully flip in the pan. Remove from the heat and place in the oven.

If you choose to not do the optional step, then place your pan (either skillet or sheetpan) in the oven for 5 minutes to allow it to get hot. Lay the crispy bacon wrapped tenderloin in the pan, with the side that you overlapped facing up.

Bake for 25-30 minutes or until the internal temperature reached 145F (64c) for a medium-rare tenderloin. This can be checked with an instant read thermometer.

After the tenderloin has been removed from the oven, transfer to a cutting board. Allow to rest for 5 minutes before cutting.

I slice it at a diagonal for a nicer presentation, but you can slice however you like! Serve hot and enjoy.