Go Back

Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with a sweet-smoky rub and crispy bacon. Low-and-slow cooking brings a juicy, pink interior to a safe 145°F while the smoke lightly clings to every slice.
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: 540
Ingredients Equipment Method Notes

Ingredients
  

pork tenderloin
  • 2 lb pork tenderloins Use 1 to 1.5 lb each for even smoking.
bacon
  • 12 bacon slices Slice thickness helps crisp up; overlap slightly while wrapping.
dry rub
  • 2 tbsp brown sugar Adds mild sweetness and color to the bark.
  • 1 tbsp paprika Smoky-red color and peppery depth.
  • 1 tsp garlic powder Savory aroma for the rub.
  • 1 tsp onion powder Rounded sweetness in the seasoning.
  • 0.5 tsp salt Season to taste; start with 1/2 tsp and adjust.
  • 0.5 tsp black pepper Crack fresh if possible for best aroma.

Equipment

  • 1 pellet grill

Method
 

Make the rub
  1. Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a bowl until evenly combined and speckled.
  2. Rub the spice mixture all over the tenderloins, pressing lightly so it adheres.
Wrap and smoke
  1. Wrap each tenderloin with bacon slices, overlapping slightly so the seams stay covered as it cooks.
  2. Preheat the pellet grill to 225°F using apple or hickory pellets.
  3. Smoke the tenderloins for 60-90 minutes, until the internal temperature reaches 145°F and the bacon looks rendered and crisp at the edges.
Rest and slice
  1. Let the tenderloins rest 10 minutes before slicing so juices settle and the center stays tender.

Notes

For the cleanest slices, slice across the grain after resting and keep the bacon seam side up during the first half of smoking. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked tenderloin for up to 2 months. For a lower-sodium option, use reduced-sodium bacon and cut the added salt in half while keeping pepper and spices the same.