Preheat oven to 400°.
In a large, oven-safe skillet, cook bacon over medium-high until it is slightly browned but still pliable. Drain on a paper-towel lined plate. Turn off heat and remove all but about 2 tablespoons grease from pan.
Combine garlic powder, oregano, basil, parsley, salt and pepper in a small bowl then set aside.
Place tenderloins on a large cutting board. Wrap each tenderloin (should have two) in 6 pieces of bacon, securing with toothpicks. A little space between bacon strips is ok. Slice the tenderloins between bacon pieces to create medallions.
Dip both flat sides of the medallions in the spice mixture.
Turn heat back up on the skillet to medium-high. Add medallions and cook for about four minutes per seasoned side, long enough to sear and form a brown crust. Place skillet in oven for 5 minutes or until internal temperature reaches 145.
Remove pork from skillet, place on a plate then cover with foil. Place skillet on stove top and heat to medium. (Careful of the hot handle!) Add butter. Once melted, add garlic and cook, stirring constantly, for 30 seconds to 1 minute. Add broth, syrup, and Dijon then whisk to combine. Stir and simmer for about 5 minutes until liquid has reduced. If using fresh herbs, add them. Pour sauce over pork and serve.