Cook the bacon in a small sauté pan over medium heat for 8 to 10 minutes, or until crispy. Place the bacon and ¼ cup of the rendered bacon fat in a small bowl. Whisk in the olive oil, vinegar and shallots and season to taste with salt and pepper.
Preheat the oven to 375ᵒ.
Rub the pork with 3 tablespoons of the olive oil and season generously with salt and pepper. Coat the pork with thyme, rosemary, and ¼ cup of the parsley.
Place in a hot oven proof sauté pan with the canola oil and sear for 5 minutes on each side.
Place the pan in the oven and roast in the oven for 25 to 30 minutes.
Meanwhile place the potatoes in a roasting pan and toss with the remaining 3 tablespoons of olive oil. Sprinkle the remaining parsley over the potatoes, season with salt and pepper, and roast alongside the tenderloin for 20 minutes, or until tender.
Remove the tenderloin from the oven, let it rest for 10 minutes and then cut into ¼ inch thick slices.
Spoons some of the potatoes on one side of the dish and layer the pork slices in an overlapping patters next to the potatoes.
Drizzle the vinaigrette over the meat and potatoes.