Preheat oven to 425 degrees F.
Pat dry the pork with a paper towel and sprinkle with salt and pepper.
Place bacon slices next to each other on a baking sheet or an oven safe skillet, slightly overlapping each other so they are as wide as the length of the pork loin.
Lay the pork on top of the bacon, but don't wrap the bacon around it yet.
Place apple, garlic, mustard, balsamic vinegar, and thyme in the food processor and process until they become a thick paste. I like to leave mine a bit chunky but you can process until smooth.
Coat the top and sides of the pork loin with the apple mixture.
Carefully wrap the pork loin with the bacon slices, but not too tightly. The bacon will shrink as it cooks. Use toothpicks to secure, if needed.
Roast for 20 minutes, until the internal temperature reached 145 degrees F.
Broil for 3-4 minutes until the bacon crisps up.
Rest for 5 minutes, then cut into slices to serve. You can spoon some of the bacon/pork juice over the slices before serving.