Trim all silverskin and fat from tenderloin and dry surface thoroughly. Season on all sides with salt and pepper. Combine garlic, Worcestershire sauce, mustard and onion powder to form a paste; set aside. Cover work surface with a piece of plastic wrap larger than the meat by several inches. On the plastic, weave the slices of bacon into a rectangle the same length as the tenderloin and twice as wide. Spread the garlic mixture on all sides of the tenderloin and place it in the middle of the woven bacon. Use the wrap to lift the bacon over the meat so the ends meet and the tenderloin is completely covered. Place the meat onto a smoker rack so the ends of the bacon are on the bottom and remove the plastic wrap. Prepare smoker according to manufacturer’s instructions using cherry, pecan or other mild wood. Cook in a smoker set at 225° for 1 – 1 ½ hours, or until the internal temperature of the meat registers 125° for medium-rare. Remove from smoker and let rest 10 minutes. Slice ¼” thick to serve.