Preheat the oven to 400 degrees F. Cover a rimmed baking sheet with foil and then top with a oven safe cooling rack.
Remove as much fat as possible from the tenderloin, simply pulling it off with your fingers. To remove the silverskin, (a strip of fat that looks like packing tape), slip the knife blade just under the silverskin, making a “tab” to hold on to. Then, holding the tab taut with one hand, run the blade of the knife under the membrane, keeping it angled away from the meat. Try to take off only silverskin, leaving the meat behind.
Season the pork tenderloin liberally with the seasoned salt. Rub the salt into the surface of the pork tenderloin, shaking off any excess.
Lay the pork tenderloin over the strips of bacon. Wrap the bacon tightly around the pork tenderloin, trying to not overlap bacon, so that the bacon will evenly cook and become crispy.
Place pork tenderloin on prepared pan, bacon seam side down. Brush the top of the pork tenderloin with the maple syrup.
Insert a digital thermometer inside pork tenderloin and roast until a thermometer reaches 145 degrees F. This is about 20-22 minutes--but it is best to use a digital thermometer.
Remove the pork from the oven and let rest for 10 minutes before slicing and serving.
Notes
Doubling the Recipe: Most pork tenderloins are sold in packages of two, so this recipe is easy to double.Controlling Sodium: Simply omit the seasoned salt or salt seasoning. The sodium from the bacon will season the pork as it cooks. Storage: Pork Tenderloin is best served immediately, as it can dry out when reheated. However, leftovers can be stored in a sealed container for up to 3 days in the refrigerator and reheated in a 325-degree F oven until just warm, about 15-20 minutes.