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Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with smoky flavor and crispy bacon. Low-and-slow smoking brings out a pink, juicy interior while the bacon renders and crisps.
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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
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin and bacon wrap
  • 1 pork tenderloins About 1-1.5 pounds each
  • 12 bacon Slices for wrapping
Dry rub
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt Season to taste
  • 0.5 tsp pepper Season 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 and sandy-looking.
Season and wrap
  1. Rub the spice mixture all over the tenderloins so the surface looks fully coated.
  2. Wrap each tenderloin with bacon slices, overlapping slightly so no pork shows through.
Smoke on the pellet grill
  1. Preheat the pellet grill to 225°F using apple or hickory pellets until stable at temperature.
  2. Place the bacon-wrapped tenderloins on the grill and smoke for 60-90 minutes, until the internal temperature reaches 145°F and the bacon appears crisping at the edges.
Rest and slice
  1. Rest the tenderloins 10 minutes before slicing so juices redistribute and the bacon stays crisp.

Notes

Pro tip: aim for 145°F and pull promptly; carryover heat will nudge the center slightly while the outside keeps crisping. Refrigerate leftovers in a covered container for up to 3 days; freeze up to 2 months (best reheated gently to avoid re-wetting the bacon). For a lower-sodium option, use reduced-sodium bacon and reduce added salt accordingly.