Smoke Bacon-Wrapped Pork Tenderloin on a Pellet Grill

Welcome back, everybody! Today, we’re going to be smoking some pork tenderloin wrapped in bacon using a pellet grill. I’ve done this recipe a few times, but I think I’ve finally mastered it.

On a Pellet Grill-How to Smoke Bacon-Wrapped Pork Tenderloin

Discover the best way to smoke a bacon-wrapped pork tenderloin using a pellet grill. Start by seasoning the tenderloin with Killer Hogs Barbecue Rub and mustard, then wrap it in bacon. Smoke at 250°F until the internal temperature reaches 140°F, then increase the heat to 375°F to crisp the bacon. Add a layer of pineapple chipotle barbecue sauce during the last 15 minutes for extra flavor. Let the pork rest before slicing. Perfect for any barbecue or special occasion!

Let’s get started! I bought this pork tenderloin thinking it was one large piece, but it turns out it’s actually two smaller pieces. No worries, though—we’re going to wrap them together with bacon to create one amazing dish.

Preparing the Pork Tenderloin

First things first, stay tuned to the end for a special shout-out. Today, we’ll be using our usual suspect: Killer Hogs Barbecue Rub. If you haven’t tried it yet, trust me—it’s fantastic! I’ve been using it for a while, and it never disappoints.

To start, we’re going to apply a binder. I like to use mustard for this step. It helps the rub stick to the meat and adds a subtle tangy flavor. Once we’ve applied the mustard, it’s time to generously coat the tenderloin with our rub. Be sure to cover the entire tenderloin—front, back, and sides.

Next, it’s time to wrap the tenderloin in bacon. Lay your bacon strips across a cutting board, then place the tenderloin on top. Wrap the bacon strips around the pork, overlapping slightly, and tuck them under the tenderloin to keep them secure. I did this once before without adding barbecue sauce, but this time I’ll be adding sauce during the last part of the cook for extra flavor.

Once your tenderloin is wrapped in bacon, sprinkle some more rub on top. This extra layer of seasoning will enhance the flavors and give the bacon a delicious crust. Now we’re ready to move on to the smoking process.

Smoking on the Pellet Grill

For this cook, I’ll be using my Traeger pellet grill. Preheat your grill to 250°F. Pellet grills, like the Traeger, are ideal for low-and-slow cooking, especially for pork tenderloin. The even heat and wood smoke provide the perfect environment for tenderizing the meat while infusing it with a rich, smoky flavor.

Before placing the tenderloin on the grill, I’m going to insert my trusty temp spike. This handy tool allows me to monitor the internal temperature of the meat without opening the grill. It’s perfect for smoking because it helps ensure the pork reaches the correct doneness.

Place the tenderloin on the grill and let it cook until the internal temperature reaches 140°F. This slow cooking process allows the bacon fat to render and the rub to form a beautiful crust.

The Importance of Monitoring Temperature

Smoking pork tenderloin on a pellet grill requires attention to temperature. Pork is a lean cut of meat, so overcooking can lead to dryness. Using a temp spike or any reliable meat thermometer is essential to avoid this. Aim for an internal temperature of 145°F, as recommended by the USDA, but we’ll take it off the grill a bit earlier since the temperature will rise during resting (carryover cooking).

Once the internal temp hits 140°F, it’s time for the final touches. Crank up the temperature of the grill to 375°F. The higher heat will help crisp up the bacon in the last 15 minutes of cooking. This step is crucial—last time, I didn’t turn up the heat, and the bacon didn’t get as crispy as I like it.

While the grill is heating up, we’ll brush the tenderloin with barbecue sauce. Today, I’m using Lan’s Pineapple Chipotle Sauce, which adds a perfect blend of sweet and spicy flavors to the pork. Apply a generous amount of sauce to the tenderloin and let it cook at 375°F until the internal temperature reaches 145°F.

Finishing the Cook and Resting the Meat

Once the tenderloin reaches 145°F, remove it from the grill. My temp spike alerts me when it’s ready, so I don’t have to keep checking the meat. The tenderloin looks amazing, with crispy bacon and a thick layer of barbecue glaze.

Before cutting into it, let the pork tenderloin rest for about 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy. Skipping this step can result in dry meat, even if you’ve cooked it perfectly.

Slicing and Serving

Now that the pork has rested, let’s slice into it. I’m using my brisket knife from How to BBQ Right, which I highly recommend for any barbecue enthusiast. The bacon is crispy, the pork is juicy, and the barbecue sauce has caramelized into a sweet and tangy glaze.

Cut the tenderloin into slices about ½ inch thick. You’ll notice the beautiful smoke ring that formed during cooking, and the bacon adds a rich, savory flavor to every bite.

Quick Recap of the Cook

Here’s a quick recap of what we did today:

1. Prepped the pork tenderloin: Applied mustard as a binder, then coated it with Killer Hogs Barbecue Rub.

2. Wrapped the tenderloin in bacon: Secured the bacon strips around the pork and added an extra layer of rub.

3. Smoked on the pellet grill: Cooked at 250°F until the internal temp reached 140°F.

4. Cranked up the heat: Increased the grill temp to 375°F for the final 15 minutes to crisp the bacon.

5. Added barbecue sauce: Brushed the tenderloin with Lan’s Pineapple Chipotle Sauce for extra flavor.

6. Rested the meat: Let the pork rest for 10 minutes to keep it juicy.

7. Sliced and served: Cut into beautiful slices with crispy bacon and tender, smoky pork.

How to Smoke a Bacon Wrapped Pork Loin on a Pellet Grill?

To smoke a bacon-wrapped pork loin on a pellet grill, preheat the grill to 225°F. Season the pork loin, wrap it in bacon, and secure with toothpicks. Place it on the grill and smoke for approximately 2 to 3 hours, or until the internal temperature reaches 145°F. Let it rest before slicing.

How Long Does It Take to Smoke a Bacon Wrapped Tenderloin?

Smoking a bacon-wrapped tenderloin typically takes about 2 to 2.5 hours at 225°F. The exact time may vary depending on the thickness of the tenderloin and the smoker's temperature stability. Ensure the internal temperature reaches 145°F for optimal doneness.

How Long Does It Take to Smoke a Pork Tenderloin in a Pellet Smoker?

Smoking a pork tenderloin in a pellet smoker at 225°F takes about 1.5 to 2 hours. Use a meat thermometer to check for an internal temperature of 145°F for perfect tenderness. Adjust cooking time based on the size and thickness of the tenderloin.

How Long Does It Take to Smoke Pork Tenderloins at 225?

Smoking pork tenderloins at 225°F usually takes about 1.5 to 2 hours. Use a meat thermometer to ensure the internal temperature reaches 145°F. This ensures the tenderloin is cooked through while remaining juicy and tender.

How Do You Smoke a Pork Tenderloin Without Drying It Out?

To smoke a pork tenderloin without drying it out, brine it beforehand to enhance moisture. Smoke at a lower temperature (225°F) and monitor the internal temperature closely, aiming for 145°F. Avoid overcooking, and let the meat rest before slicing to retain juices.

Should I Wrap Pork Tenderloin in Foil When Smoking?

Wrapping pork tenderloin in foil while smoking can help retain moisture and prevent it from drying out. However, for a crispy exterior, you might choose to unwrap it during the last part of smoking. Experiment with both methods to find your preferred result.

What Temperature Should You Smoke a Pork Loin At?

Smoke a pork loin at 225°F for optimal flavor and tenderness. This low-and-slow method allows the meat to cook evenly and absorb smoky flavors. Aim for an internal temperature of 145°F before removing it from the smoker.

How Do You Cook a Pork Loin on a Camp Chef Pellet Grill?

To cook a pork loin on a Camp Chef pellet grill, preheat the grill to 225°F. Season the pork loin and place it on the grill grates. Smoke for approximately 2 to 3 hours or until the internal temperature reaches 145°F. Let the pork loin rest before slicing.

What's the Best Way to Grill a Pork Loin on a Pellet Grill?

For the best results grilling a pork loin on a pellet grill, preheat to 225°F and season the loin. Smoke the pork until it reaches an internal temperature of 145°F, typically about 2 to 3 hours. For a crispy crust, you can increase the temperature to 375°F during the last 15 minutes of cooking.

Do You Put a Pork Loin in a Pan on the Smoker?

Placing a pork loin in a pan on the smoker can help catch drippings and prevent flare-ups. It also makes for easier cleanup. For a more caramelized exterior, you might prefer placing the loin directly on the smoker grates.

Should Pork Tenderloin Be 145 or 160?

Pork tenderloin should be cooked to an internal temperature of 145°F for optimal tenderness and juiciness. Cooking to 160°F will result in a slightly firmer texture but may be less juicy. Always use a meat thermometer to check doneness.

Should Pork Loin Be Room Temp Before Smoking?

Allowing pork loin to come to room temperature before smoking can help it cook more evenly. Let it sit out for about 30 minutes before placing it on the smoker. This step helps achieve a consistent cook throughout the meat.

Should You Spray Pork Loin While Smoking?

Spraying pork loin with a mixture of apple juice, broth, or water during smoking can help keep it moist and enhance flavor. Spray every 30-45 minutes to maintain moisture and develop a flavorful crust.

Final Thoughts

This bacon-wrapped, barbecue-glazed pork tenderloin cooked on a pellet grill is an absolute winner. The combination of the rub, the smoky flavor from the grill, the sweet heat from the pineapple chipotle sauce, and the crispy bacon makes this dish irresistible.

If you’re using a pellet grill, the key is to control the temperature and allow the pork to cook slowly at first, then finish it with a higher heat to get that perfect bacon crust.

I hope you give this recipe a try—it’s perfect for game day, family gatherings, or anytime you want to impress your guests with a mouthwatering barbecue dish. Don’t forget to check out the links in the description for the products I used, and stay tuned for more great recipes.