1. 1. Preheat the oven: Start by preheating your oven to 400°F and lining a baking sheet or roasting pan with parchment paper.

2. 2. Prepare the pork: Pat the pork tenderloin dry using paper towels and season it generously with freshly cracked black pepper.

3. 3. Make the glaze: In a small mixing bowl, combine the brown sugar and Dijon mustard until you have a thick, sticky glaze.

4. 4. Brush the pork: Apply about half of the brown sugar mixture all over the pork tenderloin, ensuring it’s evenly coated.

5. 5. Wrap in bacon: Take the 8 slices of bacon and wrap them around the pork tenderloin, overlapping each slice slightly as you go.

6. 6. Final glaze: Brush the remaining brown sugar and mustard glaze over the bacon-wrapped pork.

7. 7. Roast: Place the seam-side down pork on the prepared pan and roast in the oven for 25–30 minutes, until the internal temperature reaches 145°F.

8. 8. Broil if necessary: If you need an extra crisp on the bacon, broil the pork for 2–3 minutes until the bacon is caramelized and crispy.

9. 9. Rest the meat: Once out of the oven, let the pork rest for 8–10 minutes before slicing into thick medallions.