Season the tenderloin with salt and pepper and let it rest.
Remove the leaves from 3 of the sprigs, chop coarsely and place in a bowl
Crush 5-7 cloves of the garlic and put it the same bowl with 2 Tablespoons of the oil
Place the pork in your baking dish and spread the garlic rosemary rub all over the surface.
Wrap the pork with the bacon slices. Stretch the bacon slightly so that it tucks under the tenderloin
In another mixing bowl, toss the vegetables and 6-8 whole garlic cloves with the remaining oil and season lightly with salt and pepper
Place the vegetables on either side of the pork and cook at 425 degrees for 40 minutes. Cook to at least 145 degrees
Halfway through, lightly stir around the vegetables so they cook evenly and don't burn. You may need to pull them out a few minutes before the pork is done.