Preheat oven to 350º. Pat tenderloin dry with paper towels.
In a small bowl, combine brown sugar, salt, paprika and pepper. Rub it over entire pork tenderloin. Wrap the pork with the bacon slices, securing each with a toothpick.
In a large cast iron or oven proof skillet, heat oil over medium-high heat until it sizzles. Add the tenderloin and sear, letting it cook undisturbed until it’s golden brown, about 6-8 minutes. Turn to other side and cook until it is also brown.
In a small bowl combine the jam and mustard and brush all of it over the tenderloin.
Place in the oven and cook until thermometer reads 140º to 150º, about 10-14 minutes. Remove from oven and loosely tent with foil. Rest for 10-15 minutes to allow it to finish cooking. Remove toothpicks and slice. (You want to serve pork between 145º to 160º. The temperature will increase by about 10º while tented)