Preheat your oven to 200°C (400°F). While it heats, pat the tenderloin dry with kitchen paper — this is crucial for a good sear. You should feel the paper stick slightly to the surface as it absorbs moisture.

Season the meat generously. In a small bowl, mix the smoked paprika, dried thyme, black pepper, and salt. Rub this blend all over the tenderloin, pressing gently so it adheres. The aroma of the smoked paprika will immediately fill your kitchen.

Wrap the tenderloin with bacon rashers. Lay the rashers on a clean board, slightly overlapping, like a shingle roof. Place the seasoned tenderloin at one end and roll it tightly over the bacon, tucking the ends underneath. You should see a neat, striped pattern forming along the length of the meat.

Sear the wrapped tenderloin. Heat the olive oil in a large, ovenproof frying pan over medium-high heat. When the oil shimmers and a small wisp of smoke rises, carefully place the tenderloin seam-side down. Sear for 2–3 minutes, until the bacon is a deep golden brown and you hear a satisfying sizzle. Turn it with tongs and repeat on all sides until the whole surface is crispy and caramelised.

Apply the glaze (optional but recommended). In a small bowl, stir together the Dijon mustard and honey. Brush this mixture over the seared bacon. The glaze will bubble slightly as it hits the hot surface, releasing a sweet-savoury fragrance.

Roast to perfection. Transfer the pan to the preheated oven. Roast for 20–25 minutes, or until the internal temperature reaches 63°C (145°F) for medium. The bacon will darken and become brittle, and the glaze will form a sticky, glossy crust. The smell of roasting meat and caramelised honey will be irresistible.

Rest before slicing. Remove the pan from the oven and transfer the tenderloin to a cutting board. Loosely tent with foil and rest for 10 minutes. During this time, the juices redistribute, and the internal temperature will rise another 2–3°C. The meat will feel firm but springy to the touch.

Slice and serve. Using a sharp knife, cut the tenderloin into 2cm-thick medallions. Each slice should reveal a perfect spiral of bacon around a juicy, pink centre. Arrange on a warm platter and sprinkle with fresh parsley for a vibrant finish.