• Preheat oven to 400°F. Pat the pork tenderloin dry and season with garlic powder and salt and pepper on all sides. Spread the Dijon on all sides of the pork. Note: 2 small 1-pound tenderloins can be combined and wrapped as one.
• Lay the bacon down in strips equal to the length of the pork tenderloin. Place the tenderloin in the center of the bacon and wrap the pieces over the top, completely covering the pork.
• Heat a heavy oven-safe pan to medium-high heat and add the neutral oil. Once the oil is hot, sear the pork until the bacon is browned on all sides (about 3 minutes per side) then place the pan in the oven, bacon seam side down, and cook the pork until it reaches an internal temperature of 135°F. Remove from the oven and place the pork on a cutting board tented with foil.

For the pan sauce

• Place the same pan on the burner and turn heat to medium. Add 2 tablespoons of butter and the shallots. Cook until soft (about 2 minutes).
• Add the flour to the pan and cook for 1-2 minutes or until all of the white specks are gone.
• Add the wine and stock and turn the heat to high. With a wooden spoon scrape the pan to dislodge the brown bits. Let the sauce boil for 2 minutes to slightly reduce then turn down to a simmer.
• Add the Dijon mustard, honey, thyme, parsley, and paprika and simmer. Taste test the sauce and season with salt and pepper to taste. Remove the pan from the heat and whisk in the remaining butter, 1 cube at a time. If the sauce is too thick, whisk in the optional 1/2 cup of cream if desired.
• Slice the pork and serve with the pan sauce. Enjoy!