Make sure the backstrap is free of any fat or silverskin. Pat the backstrap dry with a piece of paper towel. Sprinkle on the herb seasoning, black pepper, and salt. Rub the seasonings into the meat.
Place the seasoned backstrap in a glass container or heavy duty bag. Add the vinaigrette and liquid smoke. Massage the vinaigrette into the meat. Let the meat set in the marinade for 12-24 hours in the fridge.
About 20 minutes prior to cooking, remove the backstrap from the fridge and let it come to room temperature.
Preheat the grill to medium heat (about 375-400°F). Oil the grilling grates. While the grill is preheating, wrap the bacon slices around the backstrap, use toothpicks to secure the bacon on.
Decrease the grill heat to medium-low and place the backstrap on the grill. Grill for 8-10 minutes, depending on the thickness of the meat. Turn the backstrap onto its other side and cook for 8-10 more minutes.
Use a meat thermometer to see if the internal temperature of the backstrap reads about 120-135°F. If the backstrap needs more cooking time, roll the backstrap onto a third side and continue cooking.
Once the backstrap reaches the desired internal temperature, remove it from the grill and place it on a plate. Cover the backstrap and let it set for 15-20 minutes.
Once the meat has set, you can cut it into slices. Serve and enjoy!