2 (1-1½ lb.) pork tenderloins
4 Tbsp. whole grain Dijon mustard
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh tarragon, minced
¼ tsp. kosher salt 1/8
1/8 tsp. freshly ground black pepper
14 slices (8 ounces) thin-cut bacon
¼ cup vegetable oil

Preheat oven to 375ᵒF.
Trim tenderloins, removing excess fat and silver skin. Remove the 2-inch tail ends and reserve for another use.
In a bowl, combine mustard, parsley, tarragon, salt and pepper. Mix thoroughly and brush onto tenderloins, covering entirely.
Arrange 7 bacon slices in a row onto a piece of plastic wrap. Overlap bacon slightly, forming a rectangle wide enough to wrap tenderloin. Place 1 tenderloin on bottom edge of bacon. Pick up edge of plastic wrap and roll bacon around tenderloin, overlapping by ½-inch. Trim excess bacon. Repeat process with remaining tenderloin.
Place a baking rack on a sheet pan and brush rack with oil. Place bacon-wrapped tenderloins onto rack and brush tenderloins with oil. Place in oven and cook for 20 minutes or until internal temperature reaches 140ᵒF. Remove from oven, cover lightly with aluminum foil and let rest for 10 minutes before slicing.
Serve with La Crema Sonoma Coast Pinot Noir.

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