Preheat your oven to 375°F (190°C).
Season the pork tenderloin with salt, pepper, and garlic powder.
Wrap the bacon slices around the pork tenderloin, securing them with toothpicks if necessary.
In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar to create the glaze.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the bacon-wrapped pork on all sides until the bacon is crispy, about 5-7 minutes.
Brush the maple glaze over the pork tenderloin, ensuring it is well coated.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove from the oven and let the pork rest for 5 minutes before slicing.
Slice the pork tenderloin and serve with any remaining glaze drizzled on top.
I always make this for every party, and it never lasts – the mason jar gets polished off!
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