Preheat oven to 400F

Drizzle the tenderloin with olive oil and season evenly with salt and pepper.

Wrap each slice of bacon around the pork tenderloin until the loin is completely covered. 8-9 slices should cover it with no problem.

Place pork on a lightly greased baking pan and add to the preheated oven.

Cook for 20 minutes or until internal temperature is 155°.

During the cooking time, be sure to baste the tenderloin with the pan drippings one-two times. During the last 2 minutes or so of cooking change the settings to broil to crisp the bacon. 

Remove from the oven and cover with aluminum foil and let rest for 5 minutes.

Slice and top with homemade cranberry sauce.

Soak the dates in hot water for 10 minutes. Peel the top layer of the dates and take the back of a spoon and mash the insides of the dates until smooth in a bowl. Once you do this to all the dates, it should have a paste like consistency.  (This step is optional. If you don't add the dates, the sauce will be tart with a slight amount of sweetness from the pineapple juice).

Place a sauce pan over medium heat and place the cranberries, water, lemon zest, diced apples, crushed pineapples, orange and pineapple juice, cinnamon, clove, nutmeg, and salt inside.

Bring to a simmer over medium to high heat. Allow the mixture to cook for 7 minutes or until the cranberries start to pop and burst.

As the mixture heats, all the ingredients will cook down and thicken into a delicious sauce.

Top with fresh lemon juice.

Enjoy!