Preheat oven to 400 F/(200 C).

Lay the bacon on a cutting board or the kitchen counter, slightly overlapping, making sure the length is similar to the length of the pork tenderloin.

Season pork tenderloin with salt, pepper and paprika.

On the side, where the fillet is thinner, tuck the thin end under, so the piece of meat has the same thickness.

Heat 2 tbsp of oil in a skillet on the stove top over medium-high heat and cook the pork tenderloin for 4 minutes on both sides.

Place the meat on the bacon and roll so the bacon wraps around the meat.

Place on a baking sheet, lined with aluminum foil, make sure the side where bacon overlaps is down.

In a bowl mix together the olive oil, honey and balsamic vinegar.

Brush the mixture over the bacon.

Bake the bacon wrapper pork tenderloin for 22-25 minutes, or until the internal temperature of the meat is 150F (65 C).

Rest the meat for 5-10 minutes. Cut and serve.