Smoked Bacon-Wrapped Pork Tenderloin On Pellet Grill

Sliced smoked bacon wrapped pork tenderloin on a white table.

5 from 72 votes

Smoked Bacon-Wrapped Pork Tenderloin On Pellet Grill

This Smoked Bacon-Wrapped Pork Tenderloin On Pellet Grill is perfect for any occasion. It's tender, juicy, and full of smoky flavor. Every bite is a perfect combination of crispy bacon and tender pork, elevated by the sweet maple glaze.

Prep Time15

Cook Time1 45

Total Time2

Course: All Recipes, Main Course

Cuisine: American

Servings: servings

Calories: 600kcal

Author: Jeri Walker

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

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