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 Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Category: Entree
- Cuisine: Hot Smoking
Ingredients
Scale
- 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!