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Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with a sweet-spice rub and crispy bacon. Low-and-slow smoking brings a smoky pink interior, finished by a short rest before slicing.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Bacon-wrapped pork tenderloin
  • 1 pork tenderloins 2 tenderloins, about 1 to 1.5 lb each
  • 12 bacon slices
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste

Equipment

  • 1 pellet grill

Method
 

Make the rub
  1. Stir brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a bowl until evenly combined.
  2. Pat the pork tenderloins dry, then rub the spice mixture all over every surface of the meat.
Wrap and smoke
  1. Wrap each tenderloin with bacon slices, overlapping slightly so the bacon stays in place as it renders.
  2. Preheat a pellet grill to 225°F using apple or hickory pellets, and keep the temperature steady before cooking.
  3. Place the wrapped tenderloins on the grill and smoke for 60-90 minutes, until the internal temperature reaches 145°F.
Rest and serve
  1. Remove the tenderloins from the grill and let rest 10 minutes before slicing so juices redistribute and the bacon stays crisp.

Notes

For the best slice, verify doneness at the thickest part of the tenderloin—pull at 145°F and rely on the 10-minute rest to carry over. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked tenderloin for up to 2 months (thaw in the fridge). For a lower-sugar option, reduce brown sugar to 1 tablespoon without changing the rest of the rub.