If you only smoke one thing ever again, make it this Smoked Bacon Wrapped Pork Tenderloin. I just can’t tell you enough about how good this is! So easy to make, it’s delicious, tender, juicy, bacon-y, and filled with the most amazing smoke flavor. Try it; I know you’ll love it!
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Pork tenderloin is one of my favorite cuts of meat because it is versatile, inexpensive, and cooks quickly. I also love that it takes to so many different flavors, and when you pair pork tenderloin with bacon, MAGIC happens. When you add some smoke to that equation, the results are nothing short of knock-your-socks-off delicious.
I’m a frugal smoker, and I don’t fire up my Traeger pellet smoker unless I’ve got enough stuff to fill it up. I”ll make enough meats and smoked vegetables to last all week, and these Smoked Bacon Wrapped Pork Tenderloin medallions take up hardly any room and can fit wherever I’ve got space.
This smoked pork tenderloin is so good, I don’t just make enough for 1 meal. I’ll thaw 3-4 tenderloins, use a few pounds of bacon, and make enough for a few meals – it’s just that good.
What you’ll love about Making Smoked Bacon Wrapped Pork Tenderloin
- Incredible flavor and texture!
- It’s a quick and easy pork recipe for the smoker.
- Perfect for meal prepping – make enough for dinner tonight and then some extras!
Ingredients
You don’t have to worry about a long list of ingredients with this recipe – just a few key ingredients are all you need!
- Pork tenderloin – 1 tenderloin will serve about 4 people.
- Bacon – I prefer regular cut bacon for this recipe as it will stretch a bit to wrap nicely around the pork medallions.
- Pork Rub – Use your favorite rub or use my quick pork seasoning blend below.
Smoked Pork Medallions Seasoning
This easy pork rub makes enough for 1 tenderloin. Double or triple it if you’re making 2 or 3 tenderloins.
- Paprika
- Garlic powder
- Onion powder
- Salt and pepper
You’ll Also Need
- A pellet smoker – I love my Traeger pellet smoker but any smoker that can hold a consistent temperature is fine.
- Pellets – Hardwood pellets or a blend are fine for this quick smoke recipe.
- Toothpicks – To secure the bacon to the pork tenderloin medallions while they’re cooking.
This full-color ebook cookbook features more than 50 of Chef Jenn’s tried, tested, and favorite smoker recipes! Enjoy:
- Smoked Beef Kabobs
- Smoked Chicken Thighs
- Smoked Bacon-Wrapped Pork Stuffed Jalapeno Poppers
- Smoked Spaghetti Squash with Herbs
and so much more!
Recommended
How To Make Smoked Bacon Wrapped Pork Tenderloin On A Pellet Smoker
For a full list of ingredients and instructions for this Traeger pork tenderloin recipe, please scroll down to the recipe at the bottom of this page.
- Remove the silver skin off the pork tenderloin with a sharp knife.
- Cut the pork tenderloin into about 4 even-sized pieces. I’ve seen some jumbo tenderloins that could be cut into 5 pieces.
- Mix the pork tenderloin rub by combining the paprika, garlic powder, onion, powder, salt, and pepper in a small bowl.
- Sprinkle the pork rub evenly over the pork tenderloin pieces.
- Wrap 2 bacon slices around each pork chunk, leaving the top and bottom unwrapped. Secure the bacon with a toothpick or two. Make sure to remove the toothpicks before serving!
- Smoke the pork at 225-F for about 30-45 minutes or until it reaches 145-F with a digital meat thermometer or meat probe. Let it rest for about 5 minutes, then serve and enjoy!
Make It A Meal
Wondering what to serve with bacon-wrapped pork tenderloin? Here are some delicious options that’d pair oh-so-nicely with it.
- Greek salad – So light, crunchy, and delicious!
- Griddled asparagus – So easy and tasty!
- Texas corn succotash – It’s got a bit of a kick!
- Chocolate chip cookies – For dessert!
Storage
Store leftover smoked pork tenderloin medallions in an airtight container in the fridge for 3-4 days. You can also freeze your leftovers. I like to use a vacuum sealer to protect them and they’ll stay frozen for a year or longer this way.
Frequently Asked Questions
According to the USDA, pork is safe to consume if cooked to an internal temperature of 145-F and then allowed to rest for 3 minutes. I prefer my pork closer to 150-F – this way it still has a blush of pink and is juicy and tender.
No, you don’t need to brine pork tenderloin. You’re cooking the meat low and slow and then giving it time to rest so it should stay juicy and tender without brining.
Yes! This is an easy Traeger recipe – the hardest part is wrapping the pork in bacon!
Smoked Bacon Wrapped Pork Tenderloin
Equipment
Ingredients
- 1.5 pork tenderloin or 1 whole pork tenderloin
- 8 slices bacon
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Remove the silver skin off the pork tenderloin with a sharp knife.
- Cut the pork tenderloin into about 4 even-sized pieces. I've seen some jumbo tenderloins that could be cut into 5 pieces.
- Mix the pork tenderloin rub by combining the paprika, garlic powder, onion, powder, salt, and pepper in a small bowl.
- Sprinkle the pork rub evenly over the pork tenderloin pieces.
- Wrap 2 bacon slices around each pork chunk, leaving the top and bottom unwrapped. Secure the bacon with a toothpick or two. Make sure to remove the toothpicks before serving!
- Smoke the pork at 225-F for about 30-45 minutes or until it reaches 145-F with a digital meat thermometer or meat probe. Let it rest for about 5 minutes, then serve and enjoy!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
