Preheat your oven to 375°F (190°C).
In a small bowl, whisk together honey, soy sauce, minced garlic, olive oil, Dijon mustard, dried thyme, salt, and pepper.
Place the pork tenderloin in a large resealable bag or a shallow dish and pour the marinade over it. Ensure the tenderloin is well-coated and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Remove the pork from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
Wrap the bacon slices around the pork tenderloin, securing with toothpicks if necessary.
Place the bacon-wrapped pork tenderloin on a baking sheet lined with aluminum foil or parchment paper.
Bake in the preheated oven for 25-30 minutes, until the internal temperature reaches 145°F (63°C).
While the pork tenderloin is baking, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer for about 5 minutes, until it thickens slightly.
During the last 5 minutes of baking, brush the thickened marinade over the bacon-wrapped tenderloin.
Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing.
Variations & Tips
For a slightly different flavor profile, consider adding some fresh herbs like rosemary or sage to the marinade. If you prefer a spicier dish, add a teaspoon of chili flakes or a splash of hot sauce to the marinade. You can also experiment with using maple syrup instead of honey for a deeper sweetness. For a more substantial meal, try stuffing the tenderloin with a mixture of cream cheese and herbs before wrapping it in bacon.

Preheat your oven to 375°F (190°C).
In a small bowl, whisk together honey, soy sauce, minced garlic, olive oil, Dijon mustard, dried thyme, salt, and pepper.
Place the pork tenderloin in a large resealable bag or a shallow dish and pour the marinade over it. Ensure the tenderloin is well-coated and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Remove the pork from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
Wrap the bacon slices around the pork tenderloin, securing with toothpicks if necessary.
Place the bacon-wrapped pork tenderloin on a baking sheet lined with aluminum foil or parchment paper.
Bake in the preheated oven for 25-30 minutes, until the internal temperature reaches 145°F (63°C).
While the pork tenderloin is baking, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer for about 5 minutes, until it thickens slightly.
During the last 5 minutes of baking, brush the thickened marinade over the bacon-wrapped tenderloin.
Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing.
Variations & Tips
For a slightly different flavor profile, consider adding some fresh herbs like rosemary or sage to the marinade. If you prefer a spicier dish, add a teaspoon of chili flakes or a splash of hot sauce to the marinade. You can also experiment with using maple syrup instead of honey for a deeper sweetness. For a more substantial meal, try stuffing the tenderloin with a mixture of cream cheese and herbs before wrapping it in bacon.