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Smoked Bacon Wrapped Pork Tenderloin

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These smoked bacon wrapped pork tenderloins are perfect for anytime but there are also a real treat for special occasions such as Mother's Day.

Smoked pork tenderloin is super lean and easily rivals other lean cuts such as chicken breast.

In this recipe we use a bacon wrap to keep the meat super juicy while it cooks and it adds a ton of flavor as well.

Helpful Information
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Smoker Temp: 225°F (107°C)
  • Meat Finish Temp: 145°F (63°C)
  • Recommended Wood: Pecan + Maple

What You'll Need

Step 1: Remove Silver Skin

Often there is some thick, silver skin on one side of the pork tenderloins.

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Use a sharp knife to remove as much of this as possible.

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Step 2: Dry Brine

With the pork tenderloins sitting on your cutting board or a pan, apply about 1 tsp of coarse kosher salt to the top of each pork tenderloin.

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Place the pork tenderloins into the fridge for at least 2 hours but overnight is even better.

The salt will pull juices to the surface. Those juices will then dissolve the salt and the salty brine will be reabsorbed back into the meat.

This increases flavor but more importantly, it causes a reaction in the protein strands causing them to unwind slightly allowing the moisture to get down into the fibers.

Over the course of time the protein strands begin to tighten again and the moisture gets trapped inside.

During cooking moisture is lost but since some of the moisture is trapped within the protein strands, it ends up more juicy than a pork tenderloin that has not been dry brined.

Read my article about brining

Note: There is no need to rinse after brining.

Step 3: Wrap with Bacon

Some folks make these really intricate weaves with bacon that they then wrap around the pork tenderloin. If you want to do that, no problem but, in my opinion, it's perfectly fine to sort of “freestyle” it.

Or at least that's what I did so I'm giving you permission to be a little lazy efficient with this step.

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I used about 5 slices of bacon for each pork tenderloin.

Once wrapped, I carefully moved them to a pan with a rack.

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Step 4: Apply Seasoning

I chose to use my original rub (Purchase formula here | Purchase bottled rub) on one of the pork tenderloins and my Texas style rub (Purchase formula here | Purchase bottled rub) on the other one.

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Both rubs were really good on this but I am particularly partial to the original rub on pork.. that sweetness really meshes well with pork.

Step 5: Smoke Time

Set up your smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.

I used pecan and maple for smoke but you can use your favorite or whatever smoking wood you have available.

Once the smoker is ready, place the pan with the pork tenderloins onto the smoker

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Let them cook for about 2 hours or until they reach 145°F (63°C) in the thickest part.

If you want to give the bacon some high heat to help crisp it up, move the pan to your oven under the broiler when they hit 140°F (60°C) in the thickest part.

Watch them carefully as this only takes a few minutes and they will burn fast if you're not careful. When the bacon starts sizzling, remove them from the oven.

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Step 6: Rest and Slice

Let them rest for about 10 minutes before slicing.

Slice them into pieces that are about ¾-inch thick and serve immediately.

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These are great as an entree with typical Sunday fixin's or they also work great on slider rolls.


Printable Recipe

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Print Recipe
4 from 3 votes

Smoked Bacon Wrapped Pork Tenderloin

These smoked bacon wrapped pork tenderloins are perfect for anytime but there are also a real treat for special occasions such as Mother's Day.
Prep Time25 mins
Cook Time2 hrs

Ingredients

  • 2 Pork Tenderloins ((usually comes 2 to a pack))
  • 2 tsp Coarse ground kosher salt
  • 1 lb bacon ((thin sliced))
  • Jeff's original rub
  • Jeff's Texas style rub

Instructions

  • Lay the pork tenderloin(s) on a cutting board and remove the silver skin with a sharp knife.
  • Apply about 1 tsp of coarse kosher salt to each pork tenderloin. Place in the fridge for at least 2 hours but overnight is fine. No need to rinse.
  • Wrap each tenderloin with strips of thin bacon then lay onto a pan with a rack.
  • Apply Jeff's original rub or Texas style rub to the meat. (I used original on one and Texas style on the other)
  • Set up smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
  • When ready, place pan with pork into the smoker and let it cook for about 2 hours or until it reaches 145°F (63°C) in the thickest part.
  • If you want to crisp the bacon under the oven broiler, remove the meat at 140°F (60°C). This will only take a few minutes so watch it carefully.
  • Let the meat rest for about 10 minutes before slicing.
  • Slice and serve!

Order Jeff’s Rubs and Barbecue Sauce TODAY!

✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!

Note: You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

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2 Comments

  1. 5 stars
    delicious and i will not miss every details of your information like food choice,prep part,cooking Time and recommended point your share for this really yummy recipe.thank you