How to Smoke a Bacon Wrapped Tenderloin

If you have never smoked a bacon wrapped pork tenderloin, you need to change this soon! These are easy to make, and you are in for something special. It is one of those recipes that checks all the boxes: simple prep, delicious, and very tender. Your family will enjoy this recipe, because let’s be real, what doesn’t go good with bacon? The bacon locks in moisture while adding that smoky, salty deliciousness that makes this dish a backyard favorite.

Why Bacon Wrapped Tenderloin Works So Well

Pork tenderloin by itself is lean and mild in flavor. When you take the extra step to wrap it in bacon, it not only keeps it juicy, but adds a smoky fat cap. This fat cap then creates a flavorful crust as it cooks. The result is a bacon-covered pork tenderloin that is tender on the inside and crisp on the outside. This is a perfect combo for anyone who loves BBQ!

Plus, this is a cook that doesn’t take all day. You can smoke a bacon-wrapped pork tenderloin in about an hour. This makes it a great option for weeknights or when you don’t want to babysit the smoker all afternoon.

What You’ll Need to Smoke a Tenderloin

You don’t need much for this bacon-wrapped tenderloin recipe:

Ingredients:

• 1 pork tenderloin (about 1 to 1½ pounds)
• 8–10 slices of bacon
• Your favorite BBQ rub
• A light binder (mustard or olive oil)
• Optional glaze (maple syrup, BBQ sauce, or honey)

Equipment:

• A charcoal smoker like the Weber Smokey Mountain
• Meat thermometer
• Toothpicks or butcher’s twine (optional)

How to Prep the Pork Tenderloin

1. Start by trimming any silver skin off the pork.
2. Apply a thin layer of binder and dust it evenly with your BBQ rub.
3. Lay out your bacon strips slightly overlapping, then set the tenderloin on top.
4. Dust the tenderloin with a BBQ Rub; I like to use Butcher BBQ Honey Rub.
5. Roll it up snugly so every bite gets that bacon goodness.
6. Secure the ends with toothpicks or tie it off with twine.

That’s it, now your bacon-wrapped tenderloin is ready for the smoker!

Smoking Setup and Process

Fire up your smoker and stabilize the temperature around 250-275°F. Add a couple of wood chunks; apple or cherry wood works great with pork.

Once the smoke thins out to that light blue color, place your bacon-wrapped pork tenderloin seam-side down on the grate.

Now sit back and let it smoke for about 20-30 minutes, then check the internal temperature. After about an hour, it should be close to 140°F. Once it hits an internal temp of 140°F, then glaze it lightly with your sauce of choice. I like to use Butcher BBQ Sweet BBQ Sauce.

Continue to monitor the internal temperature until it reaches 145°F internally. desconfiThe glaze will set, the bacon will tighten, and it’s time to rest.

Pull it off the pit, tent with foil, and rest for 10-15 minutes before slicing.

Serving and Sides

Slice your smoked tenderloin into half-inch medallions and watch those juices run!

This bacon-wrapped tenderloin recipe pairs beautifully with smoked mac and cheese, roasted corn, or baked beans.

If you’re lucky enough to have leftovers, they make delicious smoky tenderloin sandwiches the next day.

Pro Tips for Perfect Results

• Don’t rush it: Let your smoker come to temperature before adding the meat.
• Check internal temps after 20-30 minutes: Overcooked pork tenderloin gets dry fast.
• Use thinner bacon: It crisps better and wraps tighter.
• Rest before slicing: This locks in all that smoky flavor.

In Conclusion

Smoking a bacon-wrapped pork tenderloin is one of those cooks that can be a little intimidating, but it is easy. It’s the kind of meal that reminds you why you fell in love with backyard BBQ in the first place! The smell of smoke, the sizzle of bacon, and the reward of a juicy and flavorful cooked piece of pork.

Now it is your turn, get some pork tenderloin, wrap them in bacon, and fire up the pit! Also, let us know in the comment section below how your cook went!