How To Make Smoked Bacon-wrapped pork tenderloin

Introducing the best thing since sliced bread: Smoked Bacon Wrapped Pork Tenderloin! This delicious recipe is perfect for anyone who loves pork tenderloin, bacon, or smoked food. The pork tenderloin is wrapped in bacon and slow-smoked to perfection, then brushed with maple syrup, resulting in a juicy, flavorful, and absolutely heavenly dish.

– 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


-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



Mix together the ingredients for the dry rub. 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 maple syrup on top of the bacon slices. Do not flip the pork.

Turn up the heat to 350 degrees F. 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.

Serve immediately with your favorite side dishes.