Lay bacon strips side by side on work surface, overlapping slightly. It should take around 8 to equal length of tenderloin.
Place tenderloin on bacon mat and drizzle pork loin with honey and rub in to coat evenly.
Season pork loin with salt, pepper, garlic, rosemary, thyme, granulated onion, parsley, chives and parsley. Coating evenly.
Wrap one end of bacon strips one by one over pork tenderloin. Repeat with the opposite end so that it overlaps the first and completely covers the pork.
Place on an oven safe pan lined with parchment paper and roast for 25-30 minutes or until internal temperature reaches 145°f.
Remove from oven and let rest for 5 minutes before slicing.
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