Cut the tenderloin into medallions about 2" thick.
Heat a cast iron skillet over medium-high heat.
Add as many pieces of bacon as you have pork medallions and cook for a few minutes. You do not want them to get crispy, just cook them slightly, about 4-5 minutes. Remove to a paper towel-lined plate.
Remove all but 1 tablespoon of the bacon drippings.
Combine the garlic powder, seasoned salt, basil and oregano in a small bowl.
Roll medallions in the spice mixture, coating each side.
Wrap a single piece of bacon around each medallion and secure with a toothpick.
Add butter to the skillet. Melt. Let the butter get hot enough that it almost starts smoking.
Add the medallions to the skillet and sear over high heat on both sides, 2-3 minutes. You do not want to cook the meat completely, just get a nice sear.
Transfer skillet to the oven and cook until the medallions measure 145 F (or so, but don't go over 155 F) with an instant-read thermometer.