Some folks make these really intricate weaves with bacon that they then wrap around the pork tenderloin. If you want to do that, no problem but, in my opinion, it's perfectly fine to sort of “freestyle” it.
Or at least that's what I did so I'm giving you permission to be a little lazy efficient with this step.
I used about 5 slices of bacon for each pork tenderloin.
Once wrapped, I carefully moved them to a pan with a rack.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.