Preheat oven to 400 degrees F. Pat the tenderloin dry and sprinkle with ½ teaspoon salt and ½ teaspoon pepper, then wrap with bacon, overlapping the slices.
Heat the oil in a large nonstick skillet over medium-high heat until hot, then brown the pork and shallots for 6-8 minutes. Flip the tenderloin (browned-side up) and transfer the skillet to the oven. Roast until the tenderloin reaches 145 degrees F in the center (about 15-18 minutes).
When tenderloin is done, transfer to a cutting board, leaving the shallots in the skillet. Add the Herkner Farms Cherry Drizzle Topping and stock to the skillet and bring to a simmer. Stir together the cornstarch and 1 teaspoon water, then add to the skillet, bring to a boil, whisking until the sauce is thickened (about 2 minutes). Season the sauce with salt and pepper. Slice the tenderloin into 8 pieces, divide among the 4 plates with the sauce and sprinkle with dill, if desired.