Pat the pork tenderloin dry with paper towels. This helps the seasoning stick and ensures better browning.
Season the Pork:
In a small bowl, mix together the garlic powder, onion powder, smoked paprika, thyme, salt, and pepper.
Rub the olive oil all over the pork tenderloin, then sprinkle the seasoning mixture evenly over the pork, ensuring it is well coated.
Wrap with Bacon:
Lay the bacon slices on a clean surface, slightly overlapping them. Place the seasoned pork tenderloin at one end of the bacon.
Roll the pork tenderloin in the bacon slices, wrapping it tightly. Tuck the ends of the bacon underneath the tenderloin if necessary.
Sear the Tenderloin:
In a large, oven-safe skillet (cast iron works great), heat a little olive oil over medium-high heat. Once hot, add the bacon-wrapped pork tenderloin.
Sear for about 2-3 minutes on each side, until the bacon is crispy and browned.
Bake:
Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) on a meat thermometer.
If the bacon isn’t crispy enough, you can broil it for an additional 2-3 minutes at the end, watching closely to avoid burning.
Rest and Slice:
Remove the skillet from the oven and let the pork tenderloin rest for about 5-10 minutes before slicing. This helps the juices redistribute.
Serve:
Slice the bacon-wrapped pork tenderloin into medallions and serve warm. Garnish with fresh herbs if desired.
