Smoked Bacon Wrapped Pork Tenderloin
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Posted: 09/07/26
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This smoked bacon wrapped pork tenderloin is two hours of hands off smoke and about ten minutes of actual work. The bacon bastes the pork the entire time it cooks, so the tenderloin stays juicy under a smoky, seasoned shell. Three ingredients, and one of them is bacon.
Three Ingredients and Two Hours on the Smoker Is All This Takes
The first one of these I pulled off the smoker looked like a magazine cover and the bacon was pure rubber. Two hours at 225 degrees Fahrenheit will take pork to a perfect internal temp of 145 degreens Fahrenheit and it will do almost nothing for bacon, which is a thing I learned the first time I made this.
Now I run the smoker up hot for the last stretch and the bacon crisps up nicely. I’m a big fan of crispy bacon. Same recipe, same three ingredients, one extra step at the end that changes the whole thing. It is the only reason this one made it onto the site! This recipe for bacon wrapped pork tenderloin will quickly become part of the regular rotation.
Why You’ll Love This Recipe
- It’s so simple! This smoked pork tenderloin only uses three ingredients for a super flavorful protein.
- Pork tenderloin only needs 2 hours in the smoker, making it a great option when you want supper on the table quickly.
- Slicing a tenderloin into medallions gives this a restaurant-worthy look that will really impress your family.
Key Ingredients
- Pork tenderloin – This recipe is for 1.5-2 pounds, so depending on the weight of the tenderloin you pick up, you’ll need one or two. Many packages come with two tenderloins, in this case, I always wrap and cook both.
- Bacon – Use regular cut, not thick cut, so the cook time in the recipe crisps it up well. Thick cut bacon will take longer.
- BBQ rub – I tend to have both homemade and store bought BBQ rubs on hand, so use whichever is most convenient for you.
Find the full ingredient list with exact measurements in the recipe card below.
Variations
Brown sugar bacon. Pat 2 tablespoons of brown sugar onto the outside of the bacon before it goes on the smoker. It caramelizes into something close to candied bacon during the high heat finish.
BBQ glaze. Brush the whole thing with half a cup of BBQ sauce for the last 15 minutes so it tacks up instead of sliding off.
Sweet heat. Add half a teaspoon of cayenne and 1 Tablespoon of brown sugar to your rub. This is my favorite version!
Maple bacon. Brush 2 tablespoons of real maple syrup over the bacon in the last 20 minutes. Sweet, sticky, and it plays beautifully with apple wood.
Bacon weave. Weave the bacon into a lattice before you roll the tenderloin into it. Slower to build and it looks incredible sliced.
Stuffed tenderloin. Butterfly the tenderloin, spread 4 ounces of softened cream cheese and a diced jalapeño down the middle, roll it back up, then wrap it in bacon. Add about 20 minutes to the cook. This jalapeño popper version is always a hit!
Garlic herb. Swap the BBQ rub for 2 minced garlic cloves, 1 Tablespoon chopped rosemary, and a teaspoon each of salt and pepper. A completely different dish with the same method.
Grill instead of smoke: No smoker? No problem! Set up a grill for two zone indirect heat at 350 degrees Fahrenheit and cook 35 to 45 minutes to an internal temp of 145 degrees Fahrenheit, then move it over direct heat to finish the bacon.
Pork Tenderloin vs Pork Loin
These are actually two very different cuts and should not be interchanged! The pork tenderloin I use for this recipe is a long, skinny and boneless muscle. It usually weighs about 1-1.5 pounds. Pork loin, on the other hand, is a wide, thick roast that takes much longer to cook at 3 to 5 pounds. Pick up a pork loin by accident? Give my Smoked Pork Loin a try!
How To Make Bacon Wrapped Pork Tenderloin
- Prepare bacon. Lay the strips of bacon down on a cutting board or sheet pan so the edges touch, or just barely overlap. Place the pork tenderloin on top of the bacon.
- Season. Sprinkle BBQ rub on pork tenderloin. Wrap bacon pieces overtop of the pork to cover the whole tenderloin.
- Smoke. Place the bacon wrapped tenderloin directly on the smoker grates. Smoke with the lid closed for about 1 hour 45 minutes to 2 hours or until the pork is about 135 degrees Fahrenheit. Cook time will vary depending on the size of your tenderloin.
- Crank the heat. Turn the smoker up to 400 degrees Fahrenheit and cook for another 10 to 15 minutes, or until the bacon is crispy and the pork is 145 degrees Fahrenheit.
- Rest and serve. Remove the tenderloin from the smoker and rest it on a cutting board for 15 minutes. Slice in 2 inch chunks. Serve with BBQ sauce if desired, and enjoy.
For the complete directions and ingredient amounts, scroll down to the recipe card below.
Storage And Reheating
Fridge: Store sliced or whole in an airtight container for up to 4 days.
Freezer: Slice and freeze in a single layer on a baking sheet then store in an airtight container or freezer bag. Thaw overnight in the fridge before reheating.
Reheat in a hot skillet for a 1-2 minutes per side of each medallion to recrisp the bacon. When I’ve already got the oven preheated, I’ll add the medallions to heat for about 10 minutes. I avoid the microwave so the bacon isn’t soft.
Serving Suggestions
I love to cook whole meals on the smoker so with this pork I tend to make up a batch of Easy Smoked Vegetables and Smoked Baked Potatoes. These are also great side dishes to include with meal prep to save time during the week. A simple green salad always finishes a meal like this, too.
I have even used leftover bacon wrapped smoked pork tenderloin chopped into a Sunday morning breakfast hash when the family doesn’t have anywhere to be and a big breakfast is possible!
Pro Tips
- Trim the silver skin from the tenderloin before starting. This is a tissue that doesn’t break down as the protein cooks, so if it isn’t removed, the dish can be chewy. Just slide a thin knife under it and pull.
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If your smoker will not reach 400 degrees Fahrenheit, there are two other options that work just as well. First, pull the tenderloin at about 135 degrees Fahrenheit and move it to a hot grill over direct heat, turning every minute or so until the bacon crisps and the pork hits 145 degrees Fahrenheit. The second option is to slide it under the broiler for 3 to 5 minutes, turning once. Do not walk away from it!
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Use a leave in thermometer. Pork tenderloin is thin and it goes from 135 to 155 degrees Fahrenheit faster than you expect, and by 155 degrees Fahrenheit it will be dry. Cook by temperature, not time.
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Place the tenderloin seam side down so the bacon ends seal themselves as they cook. Toothpicks work too, remove before slicing.
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If your tenderloin has a skinny tail end, tuck it under before wrapping so the whole thing cooks at one even thickness.
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Rest the full 15 minutes. Slicing early dumps the juice onto the cutting board instead of leaving it in the pork.
Frequently Asked Questions
What are the best wood chips to use?
I use apple or cherry for something mild and slightly sweet. For something a little more assertive a good choice is hickory. Pork tenderloin is a lean, mild cut and it picks up smoke quickly, so I don’t recommend heavy woods like mesquite that will run right over it.
Why do I crank the heat at the end?
A smoker at 225 degrees Fahrenheit is not simply hot enough to render the bacon. It will take the pork to a perfect 145 degrees Fahrenheit and hand you bacon that is soft, pale and disappointing on an otherwise beautiful piece of meat. That is why the last 10 to 15 minutes of this recipe run at 400 degrees Fahrenheit.
What if the pork is still a little pink?
There will still be some pink left with smoked pork. Smoke to 145 degrees Fahrenheit, and you’re good to go.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Smoked Bacon Wrapped Pork Tenderloin Recipe
Pork tenderloin seasoned with BBQ rub, wrapped in bacon, and smoked at 225 degrees until juicy and tender, then finished at 400 degrees so the bacon turns crispy. Three ingredients and about ten minutes of hands on work.
Instructions
- Preheat the smoker to 225 degrees Fahrenheit.
- Lay the strips of bacon down on a cutting board or sheet pan so the edges touch, or just barely overlap. The amount of bacon needed to wrap tenderloin will depend on the size of the tenderloin. Then place the pork tenderloin on top of the bacon.
- Sprinkle BBQ rub on pork tenderloin. Then take the bacon pieces and wrap them over the top of the pork to cover the whole pork tenderloin.
- Place the bacon wrapped tenderloin directly on the smoker grates. Smoke with the lid closed for about 1 hour 45 minutes to 2 hours or until the pork is about 135 degrees Fahrenheit. Cook time will vary depending on the size of your tenderloin.
- Turn the smoker up to 400 degrees Fahrenheit and cook for another 10 to 15 minutes, or until the bacon is crispy and the pork is 145 degrees Fahrenheit.
- Remove the tenderloin from the smoker and rest it on a cutting board for 15 minutes. Slice in 2 inch chunks. Serve with BBQ sauce if desired, and enjoy.
Tips
Fridge: Store sliced or whole in an airtight container for up to 4 days.
Freezer: Slice and freeze in a single layer on a baking sheet then store in an airtight container or freezer bag. Thaw overnight in the fridge before reheating.
Reheat in a hot skillet for a 1-2 minutes per side of each medallion to recrisp the bacon. When I’ve already got the oven preheated, I’ll add the medallions to heat for about 10 minutes. I avoid the microwave so the bacon isn’t soft.
Nutrition Information
Calories: 184kcal (9%), Carbohydrates: 1g, Protein: 15g (30%), Fat: 13g (20%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 55mg (18%), Sodium: 212mg (9%), Potassium: 281mg (8%), Fiber: 0.1g, Sugar: 0.01g, Vitamin A: 24IU, Vitamin C: 0.1mg, Calcium: 10mg (1%), Iron: 1mg (6%)
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