Preheat your oven to 450°F. Line a roasting pan with foil. Fit it with a roasting rack and spray the rack with oil.
In a small bowl, mix together the honey and Dijon mustard. Divide the mixture into two equal portions. Set aside.
Pat the pork 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 slice 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 on the prepared roasting rack. Brush the top and sides with half of the honey-Dijon sauce.
Place the pork in the hot oven and roast it until an instant-read thermometer registers 145°F (medium), about 40 minutes. Loosely cover it with foil after the first 15-20 minutes to prevent the bacon from burning.
Remove the tenderloin from the oven. Allow it to rest for 15 minutes. Brush it with the remaining honey-Dijon sauce, slice, and serve.
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Notes
A few years ago, the USDA lowered its safe temperature for whole cuts of pork from 160°F to 145°F, with a 3-minute rest period. So we can now cook whole cuts of pork to a wonderfully juicy, slightly pink medium temperature.
I typically use a 1.25-pound pork tenderloin in this recipe. If yours is bigger - they can sometimes be as big as 1.5 pounds - roast it for 5-10 minutes longer.
Oven temperatures and pork tenderloin sizes vary. The only way to know for sure when the tenderloin is done is by using an instant-read thermometer. This will ensure you don't undercook or overcook the pork.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them covered in the microwave at 50% power. If you'd like to crisp up the bacon, reheat the leftovers in a 350°F oven until heated through.