Go Back

Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with a sweet-spice rub and crispy bacon. Low-and-slow smoking brings a smoky flavor while the center stays juicy at 145°F.
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: 650
Ingredients Equipment Method Notes

Ingredients
  

pork tenderloin
  • 2 lb pork tenderloin about 1 to 1.5 lb each
  • 12 bacon slices sliced bacon, about 12 slices total
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste

Equipment

  • 1 pellet grill

Method
 

Make the rub
  1. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper until evenly combined. The mixture should look uniform and speckled with paprika.
Season and wrap
  1. Rub the spice mixture all over the tenderloins, coating every side. Press gently so the rub adheres as a dry layer.
Wrap with bacon
  1. Wrap each tenderloin with bacon slices, overlapping slightly as you go. Set the seam-side down so the bacon stays in place during smoking.
Preheat and smoke
  1. Preheat the pellet grill to 225°F using apple or hickory pellets. Close the lid and wait until the temperature stabilizes and you see steady smoke.
Smoke to temperature
  1. Smoke the bacon wrapped pork tenderloins for 60-90 minutes, until the internal temperature reaches 145°F. Watch for the bacon to look crisping at the edges and for the smoke to remain visible while the internal temp climbs.
Rest and slice
  1. Let the tenderloins rest for 10 minutes before slicing. The juices should settle and the bacon should finish setting as it cools slightly.

Notes

For best smoke penetration, apply the rub and wrap with bacon right before grilling, or refrigerate the wrapped tenderloins uncovered for up to 24 hours to help the bacon set. Store leftovers in the fridge up to 3 days; freeze sliced leftovers up to 2 months. For a lower-sodium swap, use a reduced-salt bacon and reduce the added salt in the rub.