Bacon-Wrapped Pork Tenderloin with Maple Mustard Sauce

Sauce:
1 cup real maple syrup
4 tablespoons spicy brown mustard
2 1/2 tablespoons soy sauce
2 1/2 tablespoons apple cider vinegar
salt and pepper

pork tenderloin:
1 1/2-2 lbs pork tenderloin
6-8 slices bacon
2 Tbsp. mustard

Sauce: Combine ingredients in medium sauce pan and simmer till thickened (approximately 15-20 minutes.)
Pork Tenderloin: Coat pork with mustard. Place slices of bacon in 9 x 13 dish and lay the pork across them. Wrap the bacon over the tenderloin and tuck the edges underneath. Roast at 350 degrees till internal temp of 170 degrees (approximately 1-1 1/2 hours).

Notes: Seth loves the other maple pork recipe that I make so when I saw this one I thought it was worth a shot. He was very excited to hear what was in the oven when I told him what we were having for dinner. "Pig wrapped in pig? That's genius!", was his reply! I didn't have apple cider vinegar so I used balsamic. I also left the soy sauce out because I thought it might be too salty with the mustard. I added some garlic powder to the sauce as well. After it reduces it became very thick and it was extremely sweet, so we used it as more of a dipping sauce. Wrapping the bacon around the pork made the pork come out tender and the mustard gave it a good flavor. I'd make it again and tweek the sauce a bit.