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Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with a sweet-and-smoky spice rub and crispy bacon. Slow-smoked at 225°F until the center reaches 145°F for juicy slices with a pink interior.
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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, American BBQ
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 lb pork tenderloins
Bacon wrap
  • 12 bacon slices Use thin-cut for more even crisping.
Dry rub
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt Adjust to taste.
  • 0.5 tsp black pepper Freshly ground if possible.

Equipment

  • 1 pellet grill

Method
 

Make the rub
  1. Mix brown sugar, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined; the rub should look like a uniform, speckled seasoning.
Season and wrap
  1. Rub the spice mixture all over the pork tenderloins, pressing lightly so the rub adheres to the surface.
Wrap with bacon
  1. Wrap each tenderloin with bacon slices, overlapping slightly to fully cover the outside.
Preheat and smoke
  1. Preheat the pellet grill to 225°F using apple or hickory pellets, and wait until the temperature stabilizes for steady smoke.
Cook to temperature
  1. Smoke the tenderloins for 60-90 minutes, until the internal temperature reaches 145°F, with a visible smoke plume during the cook.
Rest and slice
  1. Let the tenderloins rest 10 minutes before slicing so juices redistribute, keeping the bacon crisp and the interior tender.

Notes

For best bacon crisping, keep the grill lid closed and confirm temperature in the thickest part of each tenderloin. Refrigerate leftovers in a sealed container for up to 3 days; freeze smoked leftovers for up to 2 months. For a lower-sodium option, use reduced-sodium bacon and cut the added salt to a light pinch in the rub.