A dish to surely impress any guest! It looks super fancy, but is super easy and fast enough to make on a week night.
Preheat oven to 375 degrees
Using a sharp paring knife trim tenderloins, removing any excess fat and the silver skin. Or ask your butcher to do this for you. And either cut off the very thin end or wrap under.
In a small bowl, combine mustard, chili powder, cayenne powder and salt.
Lay a piece of plastic wrap on a cutting board.
Place 7-8 pieces of bacon on plastic wrap (depending on how long your tenderloin is). Place 1 tenderloin at the bottom edge of bacon. Brush tenderloin with mustard mixture.
Pick up edge of plastic wrap and roll bacon around tenderloin, overlapping by 1/2 inch. Repeat with other tenderloin.
Place seam down bacon wrapped tenderloins on foil lined backing sheet with wire rack.
Spray tenderloins with cooking spray or brush with vegetable oil.
Roast in oven for 25-30 minutes or until internal temp reaches 140 degrees. Remove from oven and loosely cover with foil and let rest for 10 minutes before cutting.