Preheat oven to 400 degrees F. Line a baking sheet with foil and spray it lightly with cooking spray.
Arrange bacon strips on a double layer of paper towels on a microwave-save plate. Microwave on High until bacon is partially cooked and renders some of its fat but is still flexible, about 90 seconds to 2 minutes.
Season tenderloins on both sides with seasoned rub and freshly ground black pepper. (*If your rub doesn't contain salt, lightly salt the tenderloins.)
Wrap each tenderloin with 3 or 4 of the partially cooked bacon slices, securing with toothpicks.
Arrange the wrapped tenderloins on the prepared baking sheet, and bake until the bacon is browned and crispy and the internal temperature of the turkey reaches 165°F on an instant-read thermometer, about 40 to 50 minutes.
Remove from the oven and cool for 5 minutes. Carefully remove toothpicks. Use a sharp knife to cut tenderloins in 1-inch slices. Garnish with fresh thyme springs and serve. Makes 4 servings.
Notes
Leftover turkey tenderloins may be stored tightly wrapped in the refrigerator for up to 3 days. Reheat leftovers in a 350 degree F oven in a foil-covered pan until hot, about 10 minutes.
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