Pork Tenderloin Wrapped in Bacon Recipe

5 from 17 votes

Pork Tenderloin Wrapped in Bacon Recipe

Want to smoke a pork tenderloin that's guaranteed to impress? Our bacon-wrapped method delivers juicy, flavorful results every time, even if you're new to smoking.

Prep Time15

Cook Time2 30

Resting Time5

Total Time2 50

Course: Appetizer, bbq, Main Course

Cuisine: American, barbeque

Servings:

Calories: 755kcal

Author: Kita Roberts

Equipment

Smoker or grill

Ingredients

1.5 lb pork tenderloin 1 - 1.5 lbs
10 oz Bacon
½ tsp Salt
1 tbsp GirlsCanGrill PK Pork Rub
½ cup Head Country BBQ sauce divided

Instructions

Prep the Grill:

Build a 2 zone fire in your grill for indirect cooking. Prep the grill by arranging the coals on one side to create a 2-zone fire. Allow to the grill to come to and maintain 225 to 250.

Trim the pork

Remove the pork tenderloin from the package and pat dry.
1.5 lb pork tenderloin
Trim the silverskin from the tenderloin clean up and unnecessary fat pieces.

Wrap the pork in bacon

On a clean work surface, arrange the bacon in a single layer, with long edges barely overlapping. Make a 10 to 12” rectangle, long enough to go long edge to long edge of your tenderloin.
10 oz Bacon
Place the tenderloin in the center of the bacon and season with salt and PK. Roll the pork tenderloin making sure to evenly coat all sides.
½ tsp Salt, 1 tbsp GirlsCanGrill PK Pork Rub
Brust all sides with a thin layer of Head Country BBQ sauce.
½ cup Head Country BBQ sauce
Carefully wrap the bacon slices around the tenderloin. Start with the last strip of bacon you placed down to make the rectangle.
Grab the thin edge of back and wrap it around the pork at an angle.
Repeat with the thicker edge overlapping the first. Layer the rest of the bacon strips on weaving them slightly over one another, tightly tucking the edges in until you reach the end.
Secure the bacon in place with toothpicks or kitchen twine.

Smoke the Pork

Place the bacon wrapped pork tenderloin on the cooler side of the grill and cover.
Grill for 1 hour. Check the tenderloin and baste with barbecue sauce.
½ cup Head Country BBQ sauce
Flip with grilling tongs and baste the other side.
Continue grilling for another 1 ½ to 2 hours until the pork temps at 140F, checking every 30 minutes to make sure the bacon isn’t overcooking.
In the last 10 minutes of grilling, baste with barbecue sauce one final time.
½ cup Head Country BBQ sauce
If the bacon hasn't crisped enough, increase the heat on the grill and carefully sear the bacon.
Once the pork has temped at 140° F, and the bacon is as crisp as you would like, remove the pork tenderloin from the grill.

Rest

Allow the pork to rest for 5 minutes and the meat to come to 145° F.

Serve

Remove all the toothpicks before slicing and serving hot.
Add extra barbecue on the side if you want more kick for dipping!

Video

Notes

Cut against the grain on a slight bias when slicing, careful not to rip the bacon off.
Slice into 3/4" to 1" medallions.

Store leftovers wrapped securely in foil in the fridge for up to 3 days.

Reheat leftovers in the oven preheated to 325 wrapped in foil for 10 minutes.

You can smoke this on a classic kettle grill set for 2 zone grilling, pellet grill, traditional gas grill with wood chips, over a campfire wrapped in foil, or an offset smoker. Different grills, weather, and other factors will affect cook time.

Always use a digital instant-read meat thermometer to check temperature.

According to the USDA, pork tenderloin should be cooked to 145° F.

Nutrition