Makes 6-8 servings.
• 2 tablespoons whole-grain Dijon or brown mustard
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 (1-pound) pork tenderloins, trimmed of silver skin
• 16 to 20 thin-cut slices bacon (1 1/4 to 1 1/2 pounds)
• 3 tablespoons honey, warmed
In a small bowl, stir together the mustard, paprika, salt, and pepper. Rub the pork tenderloins evenly all over with the mixture. Set aside for up to 30 minutes at room temperature, or cover and refrigerate for up to overnight.
Preheat the oven to 425 degrees F.
For each tenderloin, lay 4 or 5 bacon strips (depending on how wide they are; the width should fit the tenderloin) on a piece of parchment parallel to each other and just touching. To weave the lattice, fold every other strip halfway back onto itself. Lay 1 strip of bacon perpendicular over the strips, snug against the folds, then unfold the strips again. Next, fold back the opposite strips, place another bacon strip parallel to the first weave, then unfold the perpendicular strips again. Repeat until you have woven in 4 or 5 strips. Adjust the bacon to make sure the strips are snug.
Lay one tenderloin on the end of the bacon lattice closest to you and fold over the thin flap so it fits the width of the bacon. Gently, using parchment to help you, roll the bacon snugly around the tenderloin, positioning it seam side down. Repeat with the second tenderloin.
Place the tenderloin seam side down in a large cast-iron skillet or other heavy ovenproof pan, making sure the tenderloins are separated by a few inches. Adjust the bacon so it is snug against the tenderloin. Transfer to the oven. Roast until the bacon is browned and crisp and the tenderloin is cooked to the preferred doneness, 30 to 35 minutes for medium (135 degrees F). About 5 minutes before the pork is done, brush some of the honey all over the tops and sides of the tenderloins to form a glaze.
Remove from the oven, brush with a little more honey, then let rest in the pan for 10 minutes. Carefully transfer the tenderloins to a cutting board, carve into thick slices, and serve.