This bacon wrapped smoked pork tenderloin is a tender and flavorful dish that is perfect for an easy summer dinner the whole family will love.
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Why this recipe works
Pork tenderloin is a lean cut of meat and, not to be confused with the larger pork loin, it doesn't have much of a fat cap to keep it from drying out during the cooking process. Wrapping the pork tenderloin in bacon keeps the meat moist and tender and well, you can never go wrong with bacon!
What you'll need
The ingredient list for this recipe is short and sweet. Pork tenderloin, bacon, and some of your favorite barbecue rub is all you need.
How to make a bacon weave
You could simply wrap slices of bacon around your pork tenderloin, but for a truly impressive presentation, try this simple technique for weaving the bacon wrap 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 can get a little warm and difficult to work with so, if time allows, chill for around 15 to 20 minutes before wrapping the pork tenderloin.
- Season the pork tenderloin liberally with 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.
How to smoke pork tenderloin
I use a Weber Smokey Mountain charcoal smoker, but you can also use a pellet smoker such as a Traeger or Rec Tec. A kamado style grill like a Big Green Egg or Kamado Joe or even a charcoal kettle grill will work too since we are only smoking the meat for about an hour.
Start by heating your smoker to around 250-275°F. This is a little higher than I would smoke pulled pork or ribs, but the higher heat will help the bacon crisp up a little more. When the smoker is heated add a few small chunks of wood.
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.
Before smoking After smoking
Smoked pork tenderloin temperature
Cook the pork tenderloin to a temperature of 145°F to avoid drying out the lean meat. This typically takes around 1 hour.
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.
After cooking tent the tenderloin with foil and allow it to rest for 5-10 minutes before slicing and serving.
Tips and FAQs
I use thin cut bacon for this recipe and it typically crisps up nicely 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.
I recommend pulling the pork tenderloin off the smoker at around 135-140°F and moving it to a hot grill or even a large skillet. Cook for 3-4 minutes rotating occasionally until the bacon is crisp on all sides.
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.
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.
📖 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 Facts
* 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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