This smoked bacon wrapped pork tenderloin is tender and juicy, and filled with smoky pork flavor. It's is perfect for an easy dinner the whole family will love.
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What is Pork Tenderloin?
Pork tenderloin is a long, thin cut of meat that comes from a muscle around the spine of the pig. They average around one pound in size and are often sold in packs of two. The meat has a very mild flavor and works well with many flavor profiles.
It is a lean cut of meat and, unlike the much larger pork loin, it doesn't have a fat cap to keep it from drying out during the cooking process. In this smoked pork tenderloin recipe I wrap the tenderloin in bacon to keep the meat moist and tender and to add flavor to the meat. And we all know you can never go wrong with bacon!
Ingredient Notes
- Pork Tenderloin - For the best flavor look for meat that is pinkish red in color, and avoid pale cuts.
- Bacon - I recommend using regular or thin cut bacon in this recipe. It will crisp up better than thick cut bacon.
- BBQ Rub - In this recipe I like to use a sweet flavored barbecue rub to complement the smokiness of this dish.
See the recipe card at the bottom of this post for a full list of ingredients and measurements.
How to Make the Bacon Wrap
You could simply wrap slices of bacon around your pork tenderloin, but for a more impressive presentation, try this simple technique for weaving the bacon around your pork. Not only does it look awesome, but it also helps hold it all together.
- Begin by lining up 7 to 8 strips of bacon parallel to one another on a cutting board or on plastic wrap.
- Beginning on the second row, fold back every other strip almost to the end and lay a piece of bacon across, perpendicular to the other strips.
- Return the folded strips back out to full length, then fold the strips on the opposite rows back (the ones that weren't folded the first time) and set another strip across perpendicular.
- Repeat this process until you reach the end. Cover with plastic wrap and gently roll with a rolling pin to help tighten up the weave. The bacon is difficult to work if it gets warm, so if possible, chill it in the refrigerator for around 15 to 20 minutes before wrapping the pork tenderloin.
- Season the pork tenderloin liberally with your barbecue rub, then set it at one end of your prepared bacon wrap.
- Roll the tenderloin up in the bacon, then tie it with butcher's twine along the length of the meat to secure the bacon. If you don't have twine, you can skewer it with toothpicks to hold everything in place.
How to Smoke Pork Tenderloin
- Start by heating your smoker to around 250-275°F. This is a little higher than I would smoke pulled pork or ribs, but pork tenderloin needs to cook quickly to avoid drying out. The higher heat will also help the bacon crisp up while cooking. When the smoker is heated, add a few small chunks of wood.
- Cook the pork tenderloin to an internal temperature of 145°F to avoid drying out the lean meat. This typically takes around 1 hour.
- After cooking, tent the tenderloin with foil and allow it to rest for 5-10 minutes before slicing and serving.
Recipe Tips
- I recommend using a digital thermometer with a leave-in probe inserted into the thickest part of the meat to track the temp during the cooking process and avoid overcooking.
- Store leftovers in an airtight container and refrigerate for up to 4 days.
- Reheat in a 325°F oven until warmed through. Smaller portions can be reheated in the microwave.
What to Serve with Smoked Pork Tenderloin
This dish goes great with most traditional barbecue side dishes like Baked Macaroni and Cheese or my Instant Pot Baked Beans. Or you can make my smoked baked beans in the smoker with the pork tenderloin.
For a green veggie, my Instant Pot Southern Style Green Beans are a great option!
Frequently Asked Questions
I recommend thin-cut bacon for this recipe. It typically crisps up enough when smoking in the 250-275°F range. If your bacon is thicker cut or you smoke at a lower temp, it may not get super crispy.
For crispier bacon, you can pull the pork tenderloin off the smoker at around 135°F and move it to a hot grill or a large skillet over medium-high heat. Cook for 3-4 minutes, rotating occasionally until the bacon is crisp on all sides.
For most smoked pork recipes I use applewood. It has a mild sweet flavor that goes great with pork. Hickory is another great choice. Avoid strong flavored woods like mesquite for this recipe.
Almost any smoker or grill will work for this recipe since we are only smoking the pork for about one hour. I use a Weber Smokey Mountain cooker or my pellet smoker. A kamado style grill like a Big Green Egg or Kamado Joe also works great.
You can even use a standard charcoal or gas grill for this recipe too. If using a grill, set up with high heat on one side of the grill and no heat on the other side. Add your meat to the cool side and cover. Rotate the meat occasionally while cooking so you don't have one side exposed to the higher heat the whole time.
Yes, you can make this dish on a normal grill or even in the oven. You won't get the added flavor of the smoke, but it's still a delicious dish! Prepare the bacon-wrapped pork tenderloin as directed, then:
For the grill, heat your grill to around 375-400°F. Cook the pork for around 12-15 minutes, turning every few minutes, until it reaches an internal temperature of 145°F. Remove and let rest for 5-10 minutes before serving.
For the oven, heat to 375°F and roast until it reaches an internal temperature of 145°F, around 20-25 minutes. Remove and let rest for 5-10 minutes before serving.
More Pork Recipes
📖 Recipe
Smoked Pork Tenderloin Wrapped in Bacon
Ingredients
- 12-14 slices thin cut bacon
- 1 pork tenderloin
- 2 Tablespoons barbecue rub
Instructions
Bacon Weave
- Begin by laying out 7-8 strips of bacon in parallel rows on a cutting board or on plastic wrap.
- Beginning on the second row, fold back every other strip almost to the end and lay a piece of bacon across, perpendicular to the other strips.
- Return the folded strips back out to full length, then fold the strips on the opposite rows back (the ones that weren't folded the first time) and set another strip across perpendicular.
- Repeat this process until you reach the end. Cover with plastic wrap and gently roll with a rolling pin to help tighten up the weave. The bacon can get a little warm and difficult to work with so, if time allows, chill for around 15-20 minutes before wrapping the pork tenderloin.
- Season the pork tenderloin liberally with the rub then set at one end of your bacon.
- Roll the tenderloin up in the bacon then tie with butcher's twine along the tenderloin to secure. If you don't have twine you can skewer it with toothpicks to hold everything in place.
Smoked Pork Tenderloin
- Start by heating your smoker to around 250-275°F. When the smoker is heated add a few small chunks of applewood or hickory.
- Cook the pork tenderloin to a temperature of 145°F to avoid drying out the lean meat. This typically takes around 1 hour.
- After cooking, tent the tenderloin with foil and allow it to rest for 5-10 minutes before slicing and serving.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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