Season the pork: Dry rub 1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika all over 20 oz pork tenderloin. 

Sear the pork: In a pan over medium heat, add 1 tbsp olive oil and wait for it to heat up. Then, sear the seasoned pork for a few minutes on each side until it’s golden-brown.

Prepare the wrap: Lay 3 bacon strips lengthwise onto a chopping board or plate, then place the pork tenderloin in the middle. 

Wrap the pork: Wrap the pieces tightly around the pork. Secure with toothpicks when done.

Sear the meat: In a pan over medium heat. Then, put the bacon-wrapped pork tenderloin onto the pan and sear for around 5 minutes on each side until the edges are browned.

Preheat the oven to 375 °F to prepare for step 6.

Bake the pork tenderloin: Transfer the pan from the stove to the oven. Bake at 375 °F for around 20 minutes until the bacon is bronze and the meat is nicely browned.

Microwave the potatoes: In the meantime, put 24 oz potato into a microwave-safe bowl, cover it with a plastic wrap, and microwave for 10 minutes.

Mash the potatoes: Add 1 tbsp unsalted butter and 1/4 tsp salt then mash everything together until the potatoes are smooth and creamy.

Microwave the green beans: Put 8 oz green beans into a microwave-safe bowl, cover it with a plastic wrap, and microwave for 10 minutes.

Slice the pork tenderloin: Let the baked pork rest for around 5 minutes, then transfer it onto a chopping board and slice it into thick rolls.

Garnish and serve: Baste the meat with the drippings from the pan before serving it with the mashed potatoes and garnish with 2 tbsp parsley.