Place bacon, slightly overlapping, on microwave safe pie plate and cover with plastic wrap.
Cook in microwave on high power until slices shrink and release about ½ cup fat but are neither browned nor crisp, 1 to 3 minutes.
Transfer bacon to paper towels until cool, 2 to 3 minutes.
Wrap each piece of pork with one slice bacon and secure with two toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side.
Season pork with pepper.
Heat 2 tablespoons of oil in 12-inch skillet over medium-high heat until shimmering.
Add pork cut side down and cook, without moving pieces, until well browned, 3 to 5 minutes.
Turn pork and brown on second side, 3 to 5 minutes more.
Reduce heat to medium.
Using tongs, stand each piece on its side and cook, turning pieces as necessary; until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 12 minutes.
Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.
Pour off any fat from skillet in which pork was cooked.
Add 2 teaspoons of oil and heat skillet over medium.
Add onions and cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes.
Increase heat to medium-high and add broth; bring to simmer, scraping bottom of skillet with wooden spoon to loosen any browned bits.
Simmer until liquid is reduced to 1/3 cup, 3 to 4 minutes.
Add syrup, vinegar, mustard, and any juices from resting meat and cook until thickened and reduced to one cup, 3 to 4 minutes longer.
Adjust seasonings with salt and pepper, pour sauce over pork, and serve.