Remove any silver skin from the pork tenderloin. Preheat the oven to 350 degrees.

In a bowl, combine the brown sugar, garlic powder, seasoned salt, and black pepper. Rub onto the pork loin to fully coat.

Wrap each bacon around the pork loin from one end to the next. Secure with toothpicks if needed.

Place on a roasting rack or in a baking pan. Bake for 60 minutes or until a thermometer inserted into the center reads 125 Fahrenheit. Baste the tenderloin every 15 minutes with the pan juices while it is baking.

Remove from heat, let the tenderloin sit for 5-10 minutes. Cut in 1-inch slices. Glaze with the gravy mixture.

In a saucepan, add 1 cup of pan drippings (without the fat). Heat to boiling. Dissolve the cornstarch in 1 cup of cold water. Slowly pour the cornstarch mixture in the boiling pan drippings stirring constantly. Once the mixture begins to thicken, turn off the heat.