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Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with a sweet-smoky rub and crispy bacon. Slow-smoked at 225°F until the interior hits 145°F for juicy, tender slices.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
resting 10 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American BBQ
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 pork tenderloins (1-1.5 pounds each)
Bacon and seasoning
  • 12 bacon slices
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 pellet grill

Method
 

Make the rub
  1. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper until evenly combined. Visual cue: the mixture should look uniform with no dry spice pockets.
  2. Rub the spice mixture all over the pork tenderloins, covering every side. Visual cue: the surface should look evenly speckled and slightly dusty.
Wrap and smoke
  1. Wrap each tenderloin with 12 bacon slices, overlapping slightly as you go. Visual cue: bacon should hold snugly around the meat with no major gaps.
  2. Preheat your pellet grill to 225°F using apple or hickory pellets. Visual cue: you should see steady smoke before adding the tenderloins.
  3. Place the bacon-wrapped tenderloins on the grill and smoke for 60-90 minutes until they reach 145°F internal temperature. Visual cue: bacon edges should look browned and rendered, and the center should read 145°F.
Rest and serve
  1. Let the tenderloins rest for 10 minutes before slicing. Visual cue: juices will settle and the bacon will firm slightly for cleaner slices.

Notes

For the cleanest slices, let the tenderloins rest until the internal temperature dips slightly and the bacon firms up on the outside. Refrigerate leftovers in an airtight container for up to 3 days; freeze whole or sliced for up to 2 months (wrap tightly). If you want a lower-sugar option, reduce the brown sugar to 1 tablespoon while keeping the rest of the rub the same.