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Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with a smoky flavor and crispy bacon. The pork stays juicy with a pink interior, smoked until it hits 145°F, then rests before slicing.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 lb pork tenderloins (1-1.5 pounds each)
Bacon
  • 12 bacon slices
Dry rub
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp pepper

Equipment

  • 1 pellet grill

Method
 

Make the rub
  1. Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper until evenly combined, with a uniform reddish-brown color and no dry clumps.
Season and wrap
  1. Rub the spice mixture all over the tenderloins until coated on all sides, pressing lightly so it adheres.
  2. Wrap each tenderloin with bacon slices, overlapping slightly so the bacon forms a continuous layer over the surface.
Pellet grill smoking
  1. Preheat the pellet grill to 225°F and load apple or hickory pellets for steady smoke before cooking.
  2. Smoke the tenderloins at 225°F for 60-90 minutes until the internal temperature reaches 145°F, watching for active smoke and a browned bacon exterior.
Rest and slice
  1. Let the bacon-wrapped tenderloin rest 10 minutes before slicing, so juices redistribute and the bacon firms up for cleaner cuts.

Notes

For the crispiest bacon, keep the pellet grill closed as much as possible and remove the tenderloins right when they hit 145°F for juicy slices. Store leftovers in the refrigerator up to 3 days; freeze cooked tenderloin up to 2 months. For a lower-sodium option, use a reduced-salt seasoning blend in place of the salt while keeping the rest of the rub the same.