Trim the pork tenderloins of any excess fat and silver skin. Take the dry rub seasoning and rub it all over both tenderloins.
Cut 12 slices of uncured bacon in half and wrap the bacon over the top of each tenderloin, making sure to slightly overlap them.
Take a baking sheet and line it with aluminum foil (for easy cleanup), then place an oven safe rack on top. Spray the rack with nonstick spray and place the tenderloins on top. Be sure to tuck the bacon under the bottom of the tenderloins.
Bake for 30 minutes or until it reaches an internal temperature of 140°F using a meat thermometer. Increase the temperature to 450°F and bake on the top rack of your oven for another 10 minutes or until the bacon is crisp and the pork reaches an internal temperature of at least 145°F.
Allow to rest for 10 minutes before slicing into medallions. Store leftovers in an airtight container for a few days in the fridge or freeze.