Go Back

Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with a sweet-savory spice rub and crispy bacon. Low-and-slow smoke brings a smoky, juicy interior while the bacon renders and crisps.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American BBQ
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 1 pork tenderloin 2 tenderloins, total about 2 to 3 lb
  • 1 bacon 12 slices
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the rub and season
  1. In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper until evenly combined. The mixture should look like a uniform, speckled rub.
  2. Rub the spice mixture all over the pork tenderloins, pressing lightly so it adheres. Cover every surface so the seasoning creates a flavorful crust under the bacon.
Wrap and smoke on the pellet grill
  1. Wrap each tenderloin with the bacon slices, overlapping slightly as you go. Arrange the bacon so it fully covers the tenderloin and stays snug.
  2. Preheat your pellet grill to 225°F using apple or hickory pellets. Wait until the grill is stable at temperature before adding the meat.
  3. Place the bacon-wrapped tenderloins on the grill and smoke for 60 to 90 minutes. Cook until the internal temperature reaches 145°F, and smoke should be visible throughout.
Rest and slice
  1. Remove the tenderloins from the grill and rest for 10 minutes before slicing. The bacon should look set and slightly crisp as the juices redistribute.
  2. Slice the tenderloins into medallions and serve immediately. The interior should show a light pink center at 145°F.

Notes

Pro tip: pat the tenderloins dry before rubbing so the spices stick and the bacon renders instead of sliding off. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked slices up to 2 months. For a lighter option, use turkey bacon while keeping the same rub and smoking time—target 145°F for doneness.