Pork tenderloin in bacon

Ingredients:

• 14 strips bacon (about 360 g)
• 1 pork tenderloin, trimmed (about 0.6 kg)
• 1/3 cup Dijon mustard
• 3 tablespoons light brown sugar
• 1.5 tsp garlic powder
• 0.5 tsp cayenne pepper

Preparation:

1. Preheat oven to 190°C.
   
   Place the bacon on a rack set on a rimmed baking sheet. Bake until some of the fat has rendered but the bacon is still completely pliable, about 15 minutes. Remove from the oven and let cool for 5 minutes. Increase the oven temperature to 450°F (230°C).
2. Season the tenderloin generously with salt and black pepper. In a small bowl, combine the mustard, brown sugar, garlic powder, and cayenne pepper. Rub the mixture over the tenderloin.
3. Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly.
4. Place the tenderloin on a rack on a baking sheet and roast until the internal temperature at the thickest part of the tenderloin reaches 135°F (55°C), about 17 minutes. Let rest for 5 minutes, then use a spatula and tongs to transfer the tenderloin to a cutting board. Slice into 1-inch-thick rounds and serve.