Season the pork tenderloin all over with the salt, pepper, and thyme leaves, distributing them as evenly as possible.
Wrap the bacon around the entire pork tenderloin in a single layer, tying it securely with kitchen twine (see photo in blog post). You may not use all the bacon.
Heat a large skillet (that's big enough to hold the pork) over medium high, and sear the pork for 2 minutes on all "four sides" for 8 minutes total, until the exterior is well browned.
Transfer the entire skillet to the oven and cook for another 12-15* minutes, until the pork registers 137F in the thickest part of the meat using a meat thermometer.
Let the pork rest for 10 minutes before slicing, to allow the juices to settle. Enjoy!
*Time varies depending on the thickness and size of the pork. It is essential to check the temperature using a meat thermometer. You can get a decent one for $13 (affiliate).You may add other herbs to the pork in place of the thyme, such as sage or rosemary.