This Smoked Bacon Wrapped Pork Tenderloin Recipe is perfect for any occasion. The pork tenderloin is tender, juicy, and full of smoky flavor. The smoke flavor fills each delicious bite of crispy bacon and tender pork, and the maple glaze gives it a delicious sweetness that takes this dish to the next level. Serve this smoked bacon-wrapped pork tenderloin at your next dinner party and watch as your guests go wild for it. It's sure to be a hit!
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Is there anything better than bacon? Well, it certainly makes everything taste amazing! This bacon-wrapped smoked pork tenderloin recipe is one of the best things you'll ever eat.
The pork is rubbed with a delicious spice rub, wrapped in salty bacon, smoked until cooked through, and brushed with maple syrup. The result is a juicy, tender piece of meat packed with flavor.
The key is to cook the pork slowly so that the strips of bacon have time to render their fat and flavor the meat. This dish can be prepared ahead of time and refrigerated until you're ready to place it on the smoker.
The best part about this pork is that it is super easy to make. If you have never made smoked bacon-wrapped pork tenderloin before, now is the time to give it a try. You won't be disappointed. 🙂
For more amazing recipes, check out Smoked Pork Belly Burnt Ends on Pellet Grill and Best Traeger Pork Recipes.
👩🏻🍳 More pork recipes
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❤️ Why you will love this recipe
- The flavor combination of pork tenderloin wrapped in smoked bacon is out-of-this-world delicious.
- It's an easy recipe to follow, and the end result is always impressive. You will love the rich outer layer of smoky goodness.
- The tenderloin is perfectly cooked, and the smoky bacon provides a lovely flavor and crisp texture.
- This dish is perfect for entertaining, as it can be served hot and cold.
- Leftovers (if you're lucky enough to have any) reheat beautifully and make great sandwiches for lunch the next day.
- Did I mention how delicious it is? Seriously, you're going to love this recipe!
🥓 Ingredients
This recipe for bacon-wrapped smoked pork tenderloin is easy to make and packed with flavor. You probably have all of the ingredients already! If not, you can easily pick up what you need at your local grocery store.
- Pork tenderloin, trimmed and silver skin removed.
- Dijon mustard.
- Brown sugar.
- Smoked paprika.
- Onion powder.
- Garlic powder.
- Kosher salt.
- 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 to crisp up the bacon.
- Maple syrup. I used real maple syrup, which gives it the best flavor.
See the recipe card for quantities.
♨️ Instructions
To make this recipe, start by placing the tenderloin on a cutting board. Next, trim any fat from the pork tenderloin with a sharp knife. Also, make sure to remove any silver skin.
Next, brush on the Dijon mustard, covering the entire outside of the pork tenderloin.
In a small bowl, whisk together the dry rub seasoning. Mix until it is evenly combined.
Sprinkle on the dry rub seasoning, evenly covering the tenderloins.
Next, it's time to wrap the bacon. Make a bacon weave of about eight slices of bacon, weaving the bacon strips together to create a basket weave.
Alternatively, you can wrap the strips of bacon around the tenderloin. This way uses fewer bacon slices and is quicker; tuck the bacon underneath the pork. You can use a toothpick to secure the bacon if you need to. Finally, place the tenderloins on a baking sheet to carry them out to the smoker.
Place the wrapped tenderloins directly on the grill rack.
Insert a temperature probe into the thickest part of the meat. Close the lid and smoke for about 1.5-2 hours, or until the internal temperature reaches 145 degrees F. Use a digital thermometer to measure the temperature.
145 degrees F is the ideal internal temperature to consume pork, as recommended by the USDA.
Next, brush maple syrup directly on top of the bacon on the pork tenderloins. Do not flip them.
Turn the heat to a higher temperature to crisp up the bacon, 350 degrees F. When the smoker reaches 350 degrees, cook the maple brushed pork for 5 minutes.
Carefully remove the juicy pork tenderloins from the grill. The bacon weave may fall off if you are not careful. (Yes, I am speaking from experience. I couldn't wait to eat it). 🙂
Cover with aluminum foil and let the tenderloin rest for 5 minutes before slicing and serving. Serve with your favorite side dishes.
Enjoy!
Hint: You can also place the pork tenderloins under the broiler in your oven to crisp up the bacon quickly instead of turning up your pellet grill to 350 degrees.
📋 Substitutions
- Bacon: You can use regular bacon, thick-cut bacon, turkey bacon, or ham.
- Dijon mustard. You can use any prepared mustard or skip it if you are not a fan.
- Spices: You can adjust the spices to suit your taste. If you don't have smoked paprika, regular paprika works excellent too. You can also use your favorite bbq seasoning or bbq rub. You can also use this homemade pork rub or this chicken rub that tastes great on anything!
🧾 Variations
- Smoked bacon-wrapped pork tenderloin with barbecue sauce. Brush the pork tenderloin with your favorite bbq sauce instead of maple syrup for classic bbq flavor.
- Smoked bacon-wrapped pork tenderloin with chipotle powder. This sweet and spicy version of the classic recipe is perfect for those who like a little bit of heat in their food. Brush the pork with a combination of maple syrup and chipotle powder.
- Smoked bacon-wrapped pork tenderloin with rosemary and garlic. This is a classic flavor combination that pairs well with the smokiness of the bacon. Add a rub of rosemary and garlic to the pork before wrapping it in bacon.
- Smoked bacon-wrapped pork tenderloin with apple cider glaze. Make a mouth-watering apple cider glaze instead of maple syrup.
For another delicious tenderloin recipe, try my Smoked Beef Tenderloin or my Traeger Pork Tenderloin.
Also, be sure to check out these low-carb BBQ Bacon Wrapped Chicken Legs that can be cooked on the grill, oven, or air fryer.
🍽 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 made this recipe in a Pit Boss pellet smoker. However, you can also use any other smoker such as a Traeger grill, Char-Broil, Master Chef, ZGrill, or Masterbuilt smoker.
I also used apple wood pellets, which gave the brisket a fantastic flavor. But, of course, feel free to use your favorite wood pellets.
🌡️ Storage
Fridge: Store bacon-wrapped smoked pork tenderloin in the refrigerator. Place the leftovers in an airtight container and store them for up to four days.
Freezer: Freeze smoked bacon-wrapped pork tenderloin by wrapping the leftovers tightly in plastic wrap, placing them in a freezer bag, and storing them in the freezer for up to two months.
💭 Top tips
Smoked bacon-wrapped pork tenderloin is a delicious and easy way to impress your friends and family. Here are a few tips to help you make it perfect every time:
- For best results, start with a good quality pork tenderloin. Look for a cut that is evenly sized and has some marbling throughout.
- Trim any excess fat off the pork tenderloin before wrapping it in bacon.
- Be sure to use regular or thick-cut bacon to wrap the pork tenderloin. This will prevent the bacon from burning during the smoking process.
- Wrap the pork tenderloin tightly in bacon, using toothpicks to secure the strip of bacon if necessary. The bacon should completely cover the pork, with no gaps or holes.
- Remove from the grill, and allow to rest for 5 minutes before slicing and serving. This will help prevent juices from running out when you cut into the meat.
❓ Frequently Asked Questions (FAQs)
It takes about an hour and a half to smoke a pork tenderloin at 225 degrees.
Pork tenderloin is best smoked at a temperature of around 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.
Yes, you can use pork tenderloin for pulled pork. It is a lean cut of meat, so it doesn't have as much fat as pork shoulder, typically used for pulled pork. However, it will still be delicious!
It is not unusual for smoked pork tenderloin to be pink. The meat is cooked through when it is 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.
🥗 What to serve with smoked bacon-wrapped pork tenderloin
You can never go wrong when you smoke tenderloin and wrap it in bacon. This dish is heavenly and so simple to make.
When it comes to what to serve with your smoked bacon-wrapped tenderloin, it depends on what you are in the mood for. Some favorite sides are:
- Watermelon Basil Salad.
- A light salad
- Smoked baked potatoes
- Roasted vegetables
- Smoked corn on the cob
- Twice Baked Mashed Potatoes
- Air Fryer Green Beans
- Carrot Salad
- Baked Beans
- Roasted buttercup squash
If you want something different, try serving it with peach pico de gallo or a corn and black bean salad.
If you're looking for a show-stopping dish to make for your next get-together, look no further than this smoked bacon-wrapped tenderloin. This recipe is simple but packs a big flavor punch, and it's sure to impress your guests. So fire up the smoker and get cooking!
I hope you enjoy this delicious smoked bacon-wrapped tenderloin as much as I do.
If you do, please let me know what you think. I would love to hear how it turns out for you!
If you try it out and like it, I would appreciate it if you could take a moment to leave a star rating and/or comment in the comments section below. 🙂
Don't forget to share it with your friends on social media!
You can also Follow Me on Instagram, Facebook, and Pinterest. Tag me in your photos @windingcreek_ranch!
📋 Recipe
Smoked Bacon Wrapped Pork Tenderloin (Pellet Smoker)
Equipment
- Pellet smoker
- Digital meat thermometer
Ingredients
- Two 1½-2 pound pork tenderloins trimmed
- 2 tablespoon Dijon mustard
- 2 teaspoon 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 the smoker to 225 degrees F.
- Trim the fat from the pork tenderloins with a sharp knife and remove any silver skin.
- Brush Dijon mustard over the entire tenderloins, covering the entire surface.
- Mix together the ingredients for the dry rub - 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. Close the lid and smoke for 1.5-2 hours, or until the internal temperature reaches 145 degrees F.
- Brush the maple syrup on top of the bacon slices. Do not flip the pork.
- Turn up the heat to 350 degrees F. When the smoker reaches the temperature, cook 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 and serve.
- Enjoy!
Video
Notes
- For best results, start with a good quality pork tenderloin. Look for a cut that is evenly sized and has some marbling throughout.
- Trim any excess fat off of the pork tenderloin before wrapping it in bacon.
- Be sure to use regular cut bacon or thick-cut bacon for wrapping the pork tenderloin. This will prevent the bacon from burning during the smoking process.
- Wrap the pork tenderloin tightly in bacon, using toothpicks to secure the strip of bacon if necessary. The bacon should completely cover the pork, with no gaps or holes.
- Remove from the grill, and allow to rest for 5 minutes before slicing and serving. This will help to prevent all of the juices from running out when you cut into the meat.
Nutrition
📑 Food safety
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Jennifer
This was delicious!!!!! Thanks!
Jeri Walker
Thanks, Jennifer! I'm so glad you liked it! 🙂
Amy Liu Dong
My husband loves this recipe! It's delicious, and it's easy to make!
Thank you!
Jeri
I'm so glad he liked it! 🙂