Smoked Bacon-Wrapped Whole Pork Tenderloin
Ready for flavor? This super-easy and crazy delicious meal will make you feel like a pro pitboss! It’s really ridiculously easy to make; get ready for applause and appreciation when you serve this stunning-looking and oh-so-delish dish!
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Pork tenderloin – especially bacon-wrapped pork tenderloin – and smoke are a delectable combination. This lean cut of pork really benefits from cooking low and slow, and it always comes off the smoker juicy, tender, and so good.
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I’m a big fan of wrapping pork in pork, but there’s something magical about bacon-wrapped pork tenderloin. The extra salty-smokiness of the bacon helps to flavor the meat and it locks in all the juices. Plus, when you rub the pork first, you infuse even more flavor into it. Try this Hellofresh BBQ seasoning or your favorite store-bought rub in this recipe.
What you’ll love about Smoked Bacon-Wrapped Whole Pork Tenderloin
- Pork on pork is so amazingly good!
- This is an easy dish to prep and smoke. It’s a quick smoke, too.
- Make as much as you need, and that can fit on your smoker – it’s great for a crowd!
Ingredients
- Pork tenderloin – See my tips below for how much pork per person.
- Pork rub – Use my signature sweet & spicy pork rub or your favorite.
- Bacon – Regular-sliced (not thick or thin-sliced) bacon works best.
You’ll Also Need
- Traeger pellet grill/smoker – Or any other smoker capable of holding a consistent temperature.
- Hardwood pellet blend – This is such a quick smoke that I just use a pellet blend. I save my applewood pellets for longer smokes.
- Tongs
How Much Pork Tenderloin Per Person?
Figuring out how much pork tenderloin you need to feed 4 people or 6 people is easy. 1 pork tenderloin will feed 3 adults, maybe 4 if the appetites are smaller and the tenderloin is bigger. If you have side dishes with it, plan on 1 average size pork tenderloin of about 1 pound, for 4 diners. If you want leftovers, and the leftovers of this recipe are amazing – then smoke 2 tenderloins for 4 people.
How To Make The Best Smoked Bacon-Wrapped Whole Pork Tenderloin
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your smoker to 250°F according to the manufacturer’s instructions.
Using a sharp knife, remove the silver skin from the pork tenderloin by carefully sliding the blade underneath it and trimming it away.
Season the pork tenderloin generously with the pork rub, making sure all sides are evenly coated.
Beginning at one end of the tenderloin, wrap the bacon around the pork, slightly overlapping each slice as you go to help keep the bacon in place.
Place the bacon-wrapped pork tenderloin in the smoker and cook at 250°F for about 1 hour, or until it reaches an internal temperature of 140°F when checked with a digital meat thermometer.
Remove the pork from the smoker and increase the temperature to about 450°F. Once the smoker is hot, return the pork tenderloin and cook for a few minutes to crisp the bacon. Alternatively, you can reverse-sear the tenderloin in a skillet or on your Blackstone.
Transfer the pork tenderloin to a cutting board and let it rest for about 10 minutes before slicing.
Slice, serve, and enjoy!
Chef Jenn’s Tips
- Don’t overcook the pork! The FDA says pork is safe to eat at 145-F. There will be a bit of carry-over cooking, especially if you reverse-sear the tenderloin.
- You can hold the bacon in place with some toothpicks if it wants to unravel.
- Always cook to temp, not time. The actual cooking time will vary from smoker to smoker.
Make It A Meal
Wondering what to serve with Smoked Bacon-Wrapped Pork Tenderloin? There are so many dishes that’ll pair with this. For a carby side dish, opt for Smoked Creamed Corn or chilled Pesto Orzo Salad. For veggies, cut the richness of the meat with a fresh and crispy Shirazi Salad or Sauerkraut with Apples and Bacon. A side of these easy baked beans would also be delish with this dish!
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. I love serving leftover pork tenderloin thinly sliced and you can eat it at room temperature or even chilled. You can also use the leftovers on these tasty crostini.
Smoked Bacon-Wrapped Whole Pork Tenderloin
Ingredients
- 1 pork tenderloin silver skin removed
- 2 tablespoons pork rub
- 6 slices bacon
Instructions
- Fire up your smoker per manufacturer's instructions and set it to 250-F.
- Remove the silver skin from the pork tenderloin by working your knife under it and cutting it away.
- Rub the pork liberally with the pork rub.
- Starting at one end of the pork tenderloin, begin wrapping it in bacon. Overlap the slices as you wrap, so they hold on.
- Smoke the pork tenderloin at 250-F for about an hour or until it reads 140-F on a digital meat thermometer.
- Take the pork off and crank the temperature to about 450-F and when hot, add the pork tenderloin for a few minutes to crisp up the bacon. Or, reverse-sear it in a skillet or on your Blackstone.
- Rest the pork tenderloin for about 10 minutes before slicing, then enjoy!
Notes
Chef Jenn’s Tips
- Don’t overcook the pork! The FDA says pork is safe to eat at 145-F. There will be a bit of carry-over cooking, especially if you reverse-sear the tenderloin.
- You can hold the bacon in place with some toothpicks if it wants to unravel.
- Always cook to temp, not time. The actual cooking time will vary from smoker to smoker.
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.