Preheat oven to 400° F. Line a baking sheet with foil.
In a small bowl combine the brown sugar sweetener, Dijon mustard, salt and pepper. Reserve half of the mustard glaze for serving and brush the remaining glaze over the pork.
Wrap the pork in bacon, using toothpicks to secure if needed.
Place pork on prepared baking sheet and bake 18-20 minutes or until a meat thermometer reaches an internal temperature of 145°F.
If desired, broil 2-3 minutes to crisp bacon.
Mix 2 tablespoons of the juices from the pan with the reserved mustard glaze and generously brush over the pork. Allow to rest for at least 5 minutes before slicing.
Notes
Bacon wrapped pork tenderloin can be cooked on the grill if desired. Watch carefully as the bacon grease can flare up.
Prep in the morning and refrigerate until ready to cook. Set at room temperature 30 minutes before cooking.
Use a meat thermometer to ensure you do not overcook the pork. Remove once it reads 140˚F in the thickest part, cover with foil. The temp will continue to rise as it rests.
Broil for 2 minutes at the end if you desire crispy bacon.
Refrigerate or freeze leftovers in an airtight container, and use up leftovers in other recipes.