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.