This Smoked Bacon-Wrapped Pork Tenderloin On Pellet Grill is perfect for any occasion. It's tender, juicy, and full of delicious smoke flavor. Every bite is a perfect combination of crispy bacon and tender pork, elevated by the sweet maple glaze.
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The key to this recipe is to cook the pork low and slow so the bacon fat renders and flavors the meat. This dish can be prepared and refrigerated beforehand until you're ready to place it on the smoker.
For more amazing smoker recipes, check out Smoked Pork Belly Burnt Ends on Pellet Grill, Smoked Beef Tenderloin, and Best Smoked Pork Shoulder Recipes.
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Why You'll Love This Recipe
- It's an easy recipe, and the result is always impressive.
- The tenderloin is perfectly cooked, and the smoky bacon makes it tender and juicy.
- It can be prepared and refrigerated beforehand.
- Leftovers reheat beautifully and make great sandwiches for lunch the next day.
🥓 Ingredients
This recipe for bacon-wrapped smoked pork tenderloin uses the following simple ingredients:
- Pork tenderloin. Trim any excess fat and remove the silver skin.
- Dijon mustard. This gives the rub something to stick to.
- Pork rub: This homemade rub is made with brown sugar, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper.
- Bacon. I used a whole pack of regular-cut bacon to cover two tenderloins. If you use thick-cut bacon, the cooking time may take longer.
- Maple syrup. I used real maple syrup.
See the printable recipe card below for quantities and a full list of ingredients.
How To Make Smoked Bacon Wrapped Pork Tenderloin On Pellet Grill
Follow the step-by-step instructions or watch the video below to see how to make this smoked bacon-wrapped pork tenderloin on a pellet smoker.
Prepare Pork Tenderloin
- Place the tenderloin on a cutting board and remove any fat or silver skin.
- Brush on the Dijon mustard, covering the entire outside of the tenderloin.
- Whisk together the dry rub ingredients in a small bowl. Sprinkle the seasoning evenly on the outside of the pork tenderloin.
- Make a bacon weave of about eight slices of bacon, weaving the bacon strips together to create a basket weave. Alternatively, you can wrap strips of bacon around the tenderloin - which uses fewer bacon slices and is quicker. Tuck the bacon underneath the pork and use a toothpick to secure the bacon if needed.
Smoke Bacon-Wrapped Pork Tenderloin
- Place the bacon-wrapped tenderloins directly on the grill grates of your preheated pellet smoker. Insert a temperature probe into the thickest part of the meat. Close the lid and smoke for 1.5-2 hours or until the internal temperature reaches 145 degrees F.
- Brush maple syrup directly on top of the bacon on the pork tenderloins. Do not flip them. Turn the grill to 350 degrees F (or high heat) to crisp up the bacon. When the smoker reaches 350 degrees, cook the maple-brushed pork for 5 minutes.
- Carefully remove the juicy pork tenderloins from the grill. If you are not careful, the bacon weave may fall off. Cover with aluminum foil and let the tenderloin rest for 5 minutes before slicing and serving. Serve with your favorite sides and enjoy!
You can also place the pork tenderloin under the broiler in your oven to crisp up the bacon quickly instead of turning up your pellet grill to 350 degrees F.
Substitutions & Variations
- Use regular bacon, thick-cut bacon, turkey bacon, or ham.
- Use any prepared mustard or even just olive oil if you don't like mustard.
- If you don't have smoked paprika, use regular paprika.
- Feel free to use your favorite BBQ seasoning or rub, or use homemade pork rub or smoked chicken rub.
- Brush the pork tenderloin with your favorite barbecue sauce instead of maple syrup for a classic BBQ flavor.
- Use apple cider glaze or your favorite BBQ sauce instead of maple syrup.
Check out these low-carb BBQ Bacon Wrapped Chicken Legs, which can be cooked on the grill, oven, or air fryer.
Expert Tips
- The bacon should completely cover the pork, with no gaps or holes.
- Remove from the grill and rest for 5 minutes before slicing and serving.
- Any leftovers can be stored in the refrigerator in an airtight container for up to 4 days or in the freezer for up to 2 months.
- The USDA recommends cooking all raw pork roasts to a minimum internal temperature of 145°F (62.8 °C).
🥗 Side Dishes
I love to serve this pork with a side of Air Fryer Green Beans and Smoked Cheesy Potatoes for a delicious meal. It also goes great with:
Equipment
To make this delicious pork tenderloin, you will need a smoker. There are many different models and types of smokers, and they may cook differently.
I have made this recipe in my Pit Boss pellet smoker, my Traeger pellet grill, and my Masterbuilt electric smoker. Other smokers, such as a Char-Broil, Master Chef, or ZGrill, will also work.
Recipe FAQ's
It takes about an hour and a half to smoke a pork tenderloin at 225 degrees F.
Pork tenderloin is best smoked at a temperature of 225 degrees Fahrenheit.
Pork loin is a large cut of meat that comes from the pig's back. Pork tenderloin is a smaller, more tender cut from the pig's lower chest.
It is not unusual for smoked pork tenderloin to be pink. The meat is cooked through when smoked, but the smoking process can cause it to take on a pinkish hue.
A pork tenderloin usually serves 2-3 people, depending on the size of the tenderloin.
I love the smoky flavor I get when I use hickory wood, cherry wood, or apple wood.
More Bacon-Wrapped Dishes
👩🏻🍳 More Smoked Pork Recipes
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- Jeri
Printable Recipe
Smoked Bacon-Wrapped Pork Tenderloin On Pellet Grill
Equipment
- Pellet grill
- Meat Thermometer
Ingredients
- Two 1½-2 pound pork tenderloins trimmed
- 2 tablespoons Dijon mustard
- 2 teaspoons brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 package bacon
- ¼ cup pure maple syrup
Instructions
- Preheat your smoker to 225℉.
- Brush Dijon mustard over the tenderloins, covering the entire surface.
- Mix together the dry rub ingredients: Brown sugar, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Sprinkle the dry rub seasoning on the pork tenderloins, evenly covering them.
- Make a bacon weave of about 8 slices of bacon each and wrap the pork tenderloins in the bacon.
- Place the wrapped tenderloins directly on the grill rack of your preheated smoker. Close the lid and smoke for 1.5-2 hours at 225℉, or until the internal temperature reaches 145℉.
- Brush the maple syrup on top of the bacon for a nice glaze. Do not flip the pork.
- Turn up the heat to 350℉. Smoke the pork tenderloins for 5 minutes. This step will get the bacon to crisp up.
- After 5 minutes, carefully remove the tenderloins from the grill. Cover with aluminum foil and let rest for 5 minutes. Slice, serve, and enjoy!
Video
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Notes
- The bacon should completely cover the pork, with no gaps or holes.
- You can also place the pork tenderloins under the broiler in your oven to crisp up the bacon.
- Remove from the grill and rest for 5 minutes before slicing and serving.
- Any leftovers can be stored in the refrigerator in an airtight container for up to 4 days or in the freezer for up to 2 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Jennifer says
This was delicious!!!!! Thanks!
Jeri Walker says
Thanks, Jennifer! I'm so glad you liked it! 🙂
Amy Liu Dong says
My husband loves this recipe! It's delicious, and it's easy to make!
Thank you!
Jeri says
I'm so glad he liked it! 🙂