Clean up the tenderloin and cut a pocket in it lengthwise, leaving the ends intact

Pepper the tenderloin lightly both outside and in

Chop up a good bunch of two or more of your favourite herbs. I used oregano and thyme just because those were the only ones I had handy, but they turned out great. Stuff the pocket in the tenderloin with the chopped herbs

Peel and lightly crush some garlic cloves, just enough to break the surface and put those in the pocket too. The pocket should by now be full of herbs and garlic

Lay out the strips of bacon on a board side-by-side, overlapping each other slightly

Place the stuffed tenderloin on the carpet of bacon and wrap the pork nice and tight in the bacon. Make sure you seal up the pocket as much as possible. I didn't do this, but as an afterthought it might be easier to do the wrapping if you place the bacon on some cling wrap first, that way you could wrap the whole sheet of bacon at once, not one or two at the time as I did. Then remove the wrap

Tie up the package with beef cord so that the bacon stays put and the pocket closed

Put the package on a hot grill for 5-10mins turning it every couple of minutes until the bacon gets a nice dark colour. Mind the grill, the fat from the bacon dripping into the grill will most probably catch on fire, which in itself looks kinda cool. No bbq without a fire, right? :)

Wrap the package in tin foil and continue cooking for another 30mins or so. Let the meat rest for at least 5mins before opening and cutting it.

Enjoy!