Go Back

Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with a sweet-spice rub and crisp bacon. Slow-smoked at 225°F until the center hits 145°F for juicy, sliceable BBQ pork.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American BBQ
Ingredients Equipment Method Notes

Ingredients
  

pork tenderloins
  • 2 pork tenderloins About 1 to 1.5 lb each
  • 12 slices bacon Use thick-cut for better crisping
  • 2 tbsp brown sugar For a mild sweet rub
  • 1 tbsp paprika Adds color and smoky chile flavor
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper Use to taste

Equipment

  • 1 pellet grill

Method
 

Make the rub
  1. Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper until evenly combined, forming a dry rub.
  2. Rub the spice mixture all over the pork tenderloins, pressing lightly so it adheres to the surface.
Wrap and smoke
  1. Wrap each tenderloin with bacon slices, overlapping slightly so the entire tenderloin is covered.
  2. Preheat the pellet grill to 225°F using apple or hickory pellets.
  3. Smoke the bacon-wrapped tenderloins for 60 to 90 minutes, until the internal temperature reaches 145°F and you see steady smoke.
Rest and slice
  1. Let the smoked tenderloins rest for 10 minutes before slicing so the juices redistribute.
  2. Slice the tenderloin and serve, showing a juicy pink interior with crisp bacon edges.

Notes

For the best bacon crisp and tender center, target 145°F and pull promptly, since carryover continues after the grill. Refrigerate leftovers in a covered container up to 3–4 days; freeze cooked tenderloin up to 2 months. If you want less sweetness, reduce brown sugar to 1 tbsp while keeping the same smoke time and temperature.