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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.
Course Entree
Cuisine Hot Smoking
Prep Time 25 minutes
Cook Time 2 hours


  • 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


  • 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!