Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and fit it with a wire baking rack.
Use a sharp boning knife to trim the excess fat, silver skin and membrane from the pork tenderloin. Rub the minced garlic into the tenderloin. Sprinkle on both sides with the seasoning mixture and black pepper. Allow to sit for 20 minutes to absorb the seasonings.
Meanwhile, spread six bacon strips on the wire rack. Bake in the oven for about 10 minutes, until the edges start to curl and some of the bacon fat is rendered. Blot with paper towels.
Prepare your smoker according to the manufacturer’s directions, adding wood or wood chips, if using. Preheat it to 225 degrees F.
Wrap the tenderloin with the partially cooked bacon strips, leaving about 1/3 to 1/2 inch between strips and tucking the ends underneath. Put the bacon wrapped tenderloin on the wire rack in the prepared baking sheet. Put in the smoker. If using a probe, insert it now.
Smoke the bacon wrapped tenderloin until an internal temperature measures 143 degrees F. Remove from the heat, tent with aluminum boil and allow to rest for 10 minutes. The pork will continue cooking as it rests and should reach an internal temperature of 145 degrees F.
Slice the pork tenderloin with a sharp carving knife and serve accompanied with lime wedges.