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Smoked Pork Tenderloin Wrapped in Bacon

Smoked pork tenderloin wrapped in bacon is an easy, tasty dinner that slow-cooks on the smoker to crispy perfection. It’s a gorgeous, show-stopping piece of meat that will have your pork-lovin’ dinner guests squealing with delight!

This smoked bacon wrapped pork tenderloin is one of our favorite bacon dinner recipes because it has so much flavor and is very simple to put together. Pre-cooking the bacon strips for a few minutes in the oven before wrapping them around the pork makes them extra crispy and perfectly browned.

Don’t have a smoker or pellet grill? No problem! This recipe can easily be prepared in the oven. Just scroll down for directions.

Fully cooked smoked pork tenderloin wrapped in bacon, sprinkled with rub and served on a black platter.

If you love smoky flavors, be sure to check out How to Cook Bacon on a Pellet Grill and our Smoked Baked Beans with Bacon. And for more “meat wrapped in meat,” you might also enjoy this Bacon Weave Meatloaf and these ever-popular Bacon Wrapped Little Smokies appetizers!

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Contents

Want to get right to the good stuff? Click on any of these headings to jump ahead:

  1. Why This Recipe is Worth Making
  2. Ingredients and Substitutions
  3. Equipment Needed
  4. Step by Step Instructions
  5. Pro Recipe Tips
  6. How to Store, Freeze and Reheat Leftovers
  7. Oven Roasted Bacon Wrapped Pork Tenderloin
  8. Recipe Variations
  9. FAQs
  10. What to Serve with Bacon Wrapped Pork Tenderloin
  11. Smoked Pork Tenderloin Wrapped in Bacon Recipe

Reason number one.

Reason number three.

  • The crispy bacon perfectly compliments the smoky flavor of the meat.
  • The bacon adds incredible flavor and keeps the pork so juicy while it’s cooking.
  • Partially pre-cooking the bacon before smoking makes it come out perfectly golden brown and crispy around the pork.
  • Using wood in your smoker adds another level of subtle, sweet deliciousness that enhances the flavor of the pork.

Ingredients and Substitutions

A lime half, garlic clove, pork tenderloin, slab of bacon on a cutting board, and spice mix in a small dish.

Here’s what you’ll need to prepare this bacon-wrapped pork:

Pork tenderloin – Look in the store for a tenderloin of around 1.5 pounds, which is perfect for 4 people. The one pictured above is from Beeler’s Pure Pork, purchased at Natural Grocers (not a sponsored mention, just two companies I like).

Bacon – Regular sliced bacon works best in this recipe, as it’s thin enough to cook to crispy perfection in the moderate temperature of the smoker. If you only have thick-sliced bacon, pre-cook it for another 5 minutes when it’s in the oven.

Seasoning rub – I used Traeger Pork and Poultry Rub with Apple and Honey to give the smoked pork loin even more flavor.

You can use your favorite rub, or make your own pork rub using this simple formula: Combine 1 teaspoon each of smoked paprika, sugar, freshly ground black pepper, kosher salt, garlic powder, and onion powder. This will make 2 tablespoons of rub, which is the exact amount you need for this recipe.

Garlic – I used one large clove of minced garlic. Feel free to omit or add more, depending on what your tastebuds prefer.

Fresh lime – A squeeze of lime adds the touch of acid that perfectly compliments the rich fat of the bacon.

Equipment Needed

A hot smoker grill with smoke wafting around it, set in a pretty garden patio area.

Smoker – This recipe works well with all types of smokers, whether you have an electric, vertical charcoal, Big Green Egg, Kamado, ceramic, pellet, propane, offset charcoal or cabinet-type smoker.

Being able to keep the smoker at a consistent temperature of 250 degrees F is the key to success with this dish.

Meathead Goldwyn has a great overview of how to buy a smoker with recommendations and reviews at Amazing Ribs.

Here at the BENSA test kitchen, we use this Camp Chef SmokePro Pellet Grill and Smoker.

Wood – You’ll need wood chunks, chips or pellets to add the smoky flavor to this pork. Feel free to use your favorite type.

Cherry or apple wood will add a slightly sweeter flavor that compliments this recipe well, while hickory wood chunks or chips will add more of a traditional smoke flavor. We used a blend of maple and cherry pellets with our smoker.

Sharp boning knife – to remove the silver skin and membrane from the pork loin. You want a curved knife with a thin blade to trim the pork without removing the meat.

Baking sheet with an oven-safe cooking rack – This will elevate the bacon wrapped tenderloin so that it gets hit with the smoke and heat on all sides.

Make sure to use an oven-proof baking rack (we like this one) and not a cooling rack, as those are sometimes treated with nonstick coatings or made from metal that is not safe to heat at higher temperatures.

Aluminum foil – will help protect the baking pan, reflect the heat, and make clean up easy. Either regular or heavy duty foil is fine for this recipe.

Instant read thermometer – If your smoker has a probe, use it to monitor the internal temperature of the pork as it smokes. If not, this Thermopro Professional Instant Thermometer is fast and accurate.

Sharp carving knife to cut the finished tenderloin in slices.

Step by Step Instructions

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and fit it with a wire baking rack.

Trim the excess fat, silver skin and membrane from the pork tenderloin. Rub it with the garlic.

Sprinkle on both sides with the seasoning mixture and black pepper. Allow to sit for 20 minutes to absorb the seasonings.

Raw pork tenderloin seasoned with garlic, ground black pepper and seasoning mix.

Prepare your smoker according to the manufacturer’s directions, adding wood or wood chips, if using. Preheat it to 225 degrees Fahrenheit.

Meanwhile, spread six bacon strips on the wire rack. Bake in the oven for about 10 minutes, until the edges start to curl and some of the bacon fat is rendered. Blot with paper towels.

Six slices of partially cooked bacon on a wire rack atop a foil-lined baking sheet.

Wrap the tenderloin with the bacon, tucking the ends underneath. (You don’t need toothpicks.) I like to leave a little space between the strips of bacon, so that the pork can breathe while it cooks. This also helps the bacon get crispier.

Place the bacon wrapped tenderloin to the wire rack in the prepared baking sheet.

Uncooked pork tenderloin wrapped with strips of partially cooked bacon on a wire baking rack.

If you’re using a temperature probe, insert it now. Put the whole tray on the smoker.

Bacon wrapped pork tenderloin in the smoker, with a temperature probe inserted in the left end.

Cook until the internal temperature reaches 143 degrees F. Remove the pork tenderloin out of the smoker.

Just cooked, bacon-wrapped pork tenderloin is shown on a baking sheet after being pulled from the smoker.

Isn’t it beautiful?

Tent with foil and let rest for 10 minutes. The pork will continue to rise in temperature a couple more degrees as it rests, and should reach the recommended internal temperature of 145 degrees F.

close up of smoked pork tenderloin wrapped in bacon on a black serving dish.

Transfer to a platter for carving or cut in individual servings.

For maximum flavor, pat the tenderloin dry with paper towels before seasoning it with the dry rub.

Pork tenderloin can easily overcook, so when the temperature begins to approach 140 degrees F watch it carefully. If you’re using an instant thermometer, check the internal temperature every 10 minutes or so when it starts getting close. Be sure to pull it off the smoker the minute it reaches 143 degrees F.

Any leftover pork tenderloin can be used in sandwiches, wraps, soups, casseroles, or as a topping for pasta or pizza.

Oven Roasted Bacon Wrapped Pork Tenderloin

Don’t have a smoker or pellet grill? No problem! This recipe can easily be prepared in the oven. 

Follow the directions in the Recipe Card through Step 5, but instead of lighting a smoker preheat the oven to 450 degrees F. After wrapping the pork tenderloin in partially cooked bacon and arranging it on the baking rack, cook in the oven and roast until an instant-read thermometer registers 143 degrees F, about 40 minutes. 

(Check after about 10 minutes of cooking, and cover the roast loosely with foil when the bacon is golden brown to prevent it from overcooking.)

After removing the roast from the oven, tent it loosely with foil and let it rest for 10 minutes to distribute the juices and finish cooking.

How to Store, Freeze and Reheat Leftovers

Wrap any leftover pork tenderloin tightly, and refrigerate for up to 3 days.

You can also freeze leftovers, tightly wrapped, for up to a month. For best results, thaw in the refrigerator overnight.

To reheat, wrap the leftover pork tenderloin loosely in foil and place on a baking sheet. Cook in a 350 degree F oven until hot.

A whole bacon wrapped smoked pork tenderloinl on a black platter.

Recipe Variations

Maple Glazed Pork Tenderloin – Drizzle maple syrup over the bacon and brush it on evenly before putting the tenderloin in the smoker.

Barbecue – Brush the bacon-wrapped tenderloin with your favorite barbecue sauce about halfway through cooking. Serve the finished dish with additional BBQ sauce on the side.

Brown Sugar Bourbon – In a small saucepan over medium heat, combine 3 packed tablespoons of dark brown sugar and 1 1/2 tablespoons bourbon. Cook, stirring, until the sugar is dissolved. Cool and brush the glaze evenly over the bacon before smoking the tenderloin.

FAQs

Is pork tenderloin good to smoke?

Oh yes, it certainly is–especially when you wrap it in delicious, savory strips of bacon!

What temp do you smoke pork tenderloin to?

The perfect internal temperature, when the pork is cooked through but still juicy, is 145 degrees F.

How long does it take to smoke bacon wrapped tenderloin?

The total cooking/smoking time will depend on the thickness of the tenderloin and bacon plus the inside temperature of your smoker. A rough estimate is that it will probably take somewhere between 1 and 2 hours.

What’s the difference between pork tenderloin and pork loin?

These two cuts are sometimes confused, but they are cut from different parts of the animal. Pork tenderloin is a boneless, long narrow cut of pork, while pork loin is sold either bone-in or boneless, and is a larger, flatter, cut that usually has a fat cap surrounding the meat.

What to Serve with Bacon Wrapped Pork Tenderloin

Any of these tasty side dishes pair well with smoked pork:

Printable Recipe Card

Smoked pork tenderloin wrapped in bacon, sprinkled with rub and on a black serving plate.

Smoked Pork Tenderloin Wrapped in Bacon

Eliza Cross
Smoked pork tenderloin wrapped in bacon is an easy, flavorful dinner that slow-cooks on the smoker to crispy perfection.
5 from 17 votes
Prep Time 25 mins
Cook Time 2 hrs
Resting Time 10 mins
Total Time 2 hrs 35 mins
Course Bacon Dinner Recipes
Cuisine American
Servings 4 people
Calories 404 kcal

Equipment

  • Smoker
  • Sharp boning knife
  • Baking sheet fitted with a wire baking rack
  • aluminum foil
  • Instant-read thermometer
  • Sharp carving knife

Ingredients
  

  • 1 1.5 pound pork tenderloin
  • 6 strips regular sliced bacon
  • 2 tablespoons pork rub seasoning*
  • 1 clove garlic peeled and minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 lime cut in wedges

Instructions
 

  • Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and fit it with a wire baking rack. 
  • Use a sharp boning knife to trim the excess fat, silver skin and membrane from the pork tenderloin. Rub the minced garlic into the tenderloin. Sprinkle on both sides with the seasoning mixture and black pepper. Allow to sit for 20 minutes to absorb the seasonings.
  • Meanwhile, spread six bacon strips on the wire rack. Bake in the oven for about 10 minutes, until the edges start to curl and some of the bacon fat is rendered. Blot with paper towels.
  • Prepare your smoker according to the manufacturer’s directions, adding wood or wood chips, if using. Preheat it to 225 degrees F.
  • Wrap the tenderloin with the partially cooked bacon strips, leaving about 1/3 to 1/2 inch between strips and tucking the ends underneath. Put the bacon wrapped tenderloin on the wire rack in the prepared baking sheet. Put in the smoker. If using a probe, insert it now.
  • Smoke the bacon wrapped tenderloin until an internal temperature measures 143 degrees F. Remove from the heat, tent with aluminum boil and allow to rest for 10 minutes. The pork will continue cooking as it rests and should reach an internal temperature of 145 degrees F.
  • Slice the pork tenderloin with a sharp carving knife and serve accompanied with lime wedges.

Notes

(* To make your own pork rub seasoning, combine 1 teaspoon each of smoked paprika, sugar, freshly ground black pepper, kosher salt, garlic powder, and onion powder. This will make 2 tablespoons of rub, which is the exact amount you need for this recipe.) 
To store leftover pork tenderloin, wrap it tightly and refrigerate for up to 3 days. You can also freeze leftovers, tightly wrapped, for up to a month.
To reheat, wrap the leftover pork tenderloin loosely in foil and place on a baking sheet. Cook in a 350 degree F oven until hot.
 

Nutrition

Calories: 404kcalCarbohydrates: 2.6gProtein: 55.4gFat: 17.9gSaturated Fat: 6gCholesterol: 156mgSodium: 756mgPotassium: 902mgFiber: 0.6gSugar: 0.3gCalcium: 16mgIron: 2mg
Keyword grilling, pork tenderloin, smoked
Did you make this recipe? We love seeing what you made! Be sure to leave a review, and show us your bacon creations on Instagram! Tag us at @BensaBaconLovers!

Got questions? Just ask! I’m happy to help. If you enjoy this recipe for smoked pork tenderloin wrapped in bacon, I’d be thrilled if you clicked the little stars above and gave it a 5-star recipe rating.

You might also enjoy the Smoked Bacon Wrapped Pork Tenderloin web story.

If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.

Pin for Later

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A fully cooked, golden brown bacon wrapped pork tenderloin sprinkled with rub on a black serving platter.
eliza

About Eliza & BENSA

BENSA was founded by bacon expert Eliza Cross, author of more than a dozen cookbooks. She has written three bacon cookbooks including the award-winning Bacon Beans and Beer, the bestselling 101 Things to Do With Bacon, and the popular sequel 101 More Things to Do With Bacon. Learn more about BENSA...

19 thoughts on “Smoked Pork Tenderloin Wrapped in Bacon”

    • Thank you for giving me the idea to develop this recipe, my friend! We are really enjoying the flavors of food cooked in the smoker, and I’m sure your family would, too, because everything you cook is so good!

      Reply
  1. 5 stars
    Your smoked pork looks delicious, I like how you’ve precooked the bacon before wrapping around the pork. Thanks for sharing.

    Reply
    • Thank you, Sarah, and you’re right – that bacon pre-cook step makes all the difference in creating a crispy bacon exterior!

      Reply
  2. 5 stars
    Hubby lives and dies by his smoker and this was an amazing addition to his recipes!! Bacon and the pork tenderloin are a perfect pairing! SO GOOD!

    Reply
    • Thanks so much, Casey. Glad you like the recipe, and I bet you get to enjoy a lot of tasty food created by your smokin’ husband!

      Reply
  3. 5 stars
    Just when I think you can’t come up with another delicious bacon recipe, you do it again! I can’t wait to try this. I buy the pre-seasoned pork tenderloins, but I’m sure that the bacon is going to level up those flavors exponentially!

    Reply

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