Preheat oven to 450 degrees F. Line a roasting pan with foil. Fit it with a roasting rack and spray the rack with olive oil spray.
In a small bowl, mix together the honey and Dijon mustard. Divide into two equal portions. Set aside.
Pat the pork tenderloin dry with paper towels. Sprinkle the kosher salt, black pepper and garlic powder all over the pork.
Wrap the tenderloin with the bacon strips, wrapping each bacon strip crosswise around a section of the pork and securing the end by tucking it underneath. It will feel a bit loose at this point, but will meld together while roasting.
Place the wrapped pork tenderloin on the prepared roasting rack. Brush the top and sides with half of the honey-Dijon sauce.
Place the bacon wrapped pork tenderloin in the hot oven and roast until an instant-read thermometer registers 145 degrees F (medium), about 40 minutes. Loosely cover the pork with foil after the first 15-20 minutes, to prevent the bacon from burning.
Remove the bacon wrapped pork tenderloin from the oven. Allow to rest 15 minutes. Brush with the remaining portion of honey-Dijon sauce, slice and serve.
The keto option has 372 calories and 1g carbs per serving.