Go Back

Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with a brown sugar paprika rub and bacon that crisps as it smokes. Low-and-slow cooking keeps the center tender while you cook to a 145°F finish temperature.
Print Recipe Pin Recipe
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 pork tenderloins About 1 to 1.5 pounds each
Bacon wrap and seasoning
  • 12 bacon slices Use thin-cut bacon for faster crisping
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt Use to taste
  • 0.25 tsp pepper Use to taste

Equipment

  • 1 pellet grill

Method
 

Make the rub and prep
  1. Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a bowl until evenly combined, then set aside. The rub should look uniformly speckled with spices.
  2. Rub the spice mixture all over the tenderloins, pressing lightly so it adheres. Cover every surface for consistent smoky flavor.
  3. Wrap each tenderloin with bacon slices, overlapping slightly as you go. The bacon should fully cover the top and sides without large gaps.
Smoke on the pellet grill
  1. Preheat the pellet grill to 225°F using apple or hickory pellets. Wait until the grill stabilizes so the smoke stays steady.
  2. Place the bacon-wrapped tenderloins on the grill and close the lid, then smoke for 60 to 90 minutes. Cook until the internal temperature reaches 145°F, and look for bacon that has darkened and tightened around the meat.
Rest and slice
  1. Let the tenderloins rest for 10 minutes before slicing. The juices should settle and the bacon should stay crisp as you cut.

Notes

Pro tip: check early—at 60 minutes start monitoring so the bacon doesn’t over-darken before the pork hits 145°F. Refrigerate leftovers in an airtight container up to 3 to 4 days; freeze cooked tenderloin (sliced or whole) up to 2 months. For a lower-sodium option, use reduced-sodium bacon and cut the added salt in the rub slightly.