When I wrap pork tenderloin in bacon and let it smoke low and slow on a pellet grill, the aroma alone has neighbors peeking over the fence. I love how the bacon crisps just enough on the outside, while the tenderloin inside stays juicy. It’s one of those meals where you don’t really need fancy sides—just slice it up, maybe add a salad or roasted veggies, and everyone’s happy. This dish belongs on your table if you’ve been hunting for Bacon Wrapped Pork Tenderloin Recipes that don’t feel like a chore. It’s easier than you think and much more forgiving than other Pork Tenderloin Recipes that dry out in a blink. I’ve tested plenty of Pork Recipes, from the odd pork trotters recipe that had me questioning life choices to a smoked pulled pork recipe that took all day, and this one sits comfortably in the sweet spot of low effort and big reward. Whether you’re new to pellet grills or you’ve been experimenting with pork recipes for years, this recipe is a keeper. Bacon keeps the meat moist, the smoke builds flavor, and the final result is a centerpiece worthy of a weekend gathering or just a weeknight victory meal when you want to feel like a backyard chef.

1) Key Takeaways
2) Easy Smoked Bacon Wrapped Pork Tenderloin Recipe
3) Ingredients for Smoked Bacon Wrapped Pork Tenderloin
4) How to Make Smoked Bacon Wrapped Pork Tenderloin
5) Tips for Making Smoked Bacon Wrapped Pork Tenderloin
6) Making Smoked Bacon Wrapped Pork Tenderloin Ahead of Time
7) Storing Leftover Smoked Bacon Wrapped Pork Tenderloin
8) Try these Main Course next!
9) Smoked Bacon Wrapped Pork Tenderloin
10) Nutrition

1) Key Takeaways

This smoked bacon wrapped pork tenderloin is juicy, smoky, and easy to make.
It uses simple pantry spices and thick cut bacon to lock in flavor.
Cooked on pellet grill recipes, the tenderloin stays moist and flavorful.
It makes a great centerpiece for family meals or backyard parties.

2) Easy Smoked Bacon Wrapped Pork Tenderloin Recipe

If you’ve never tried wrapping pork tenderloin in bacon and letting it smoke gently, you’ve been missing out. The bacon acts like a tasty blanket, protecting the meat from drying out while soaking up smoky flavors. When I first tried it, I was sure it would be too complicated. Turns out, it’s about as easy as tying your shoes—if your shoes smelled like hickory and happiness.

Pellet grill recipes like this one are perfect for busy cooks who still want big flavors. I love how forgiving the method is. You set it low and slow, let the smoke do its thing, and before long, you’ve got a tenderloin that practically slices itself. No drama, no stress, just pure reward.

This dish is one of those bacon wrapped pork tenderloin recipes you’ll want to repeat. Whether you’re cooking for friends or just making dinner feel like an event, it’s reliable and delicious. If you’ve tested other pork tenderloin recipes that left you underwhelmed, this one will surprise you with how much flavor comes from such a simple prep.

3) Ingredients for Smoked Bacon Wrapped Pork Tenderloin

Pork Tenderloin: Choose one that’s about a pound to a pound and a half. This size smokes evenly and feeds a small group without leftovers becoming overwhelming.

Bacon: Thick cut works best. It wraps around the tenderloin without shriveling up too fast and adds that salty, smoky bite we all crave.

Olive Oil: Just a light coat helps the spices stick and gives the meat a subtle richness.

Garlic Powder: A pantry staple that always earns its keep. It lays down that savory base flavor you expect with pork recipes.

Onion Powder: Works with garlic to give the seasoning depth. It’s mild but noticeable, like background music at a dinner party.

Smoked Paprika: Adds a touch of warmth and a smoky kick that ties the flavors together.

Black Pepper: Freshly cracked makes a difference. You’ll taste that gentle heat with every bite.

Kosher Salt: Balances everything out and helps the meat stay juicy during smoking.

Toothpicks or Kitchen Twine: These little helpers keep your bacon where it belongs—wrapped tightly around the tenderloin until cooking’s done.

4) How to Make Smoked Bacon Wrapped Pork Tenderloin

Step 1. Preheat your pellet grill to 225°F. Let the smoke start flowing before you place the meat inside. The smell alone will get your appetite going.

Step 2. Pat the pork tenderloin dry with paper towels. Rub it with olive oil, making sure the whole surface is covered so the spices stick.

Step 3. Mix garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle this all over the tenderloin and pat it down so it clings to the meat.

Step 4. Lay the bacon strips flat, slightly overlapping, and set the pork on top. Roll it up, snug and neat, then secure with toothpicks or twine.

Step 5. Place the bacon-wrapped pork tenderloin on the grill. Smoke it until the internal temperature reaches 145°F, usually about two hours.

Step 6. Remove from the grill and let it rest for ten minutes. This is where the magic happens—juices settle back inside so every slice stays tender.

Step 7. Slice and serve. The bacon should be crisp, the pork moist, and your guests smiling.

5) Tips for Making Smoked Bacon Wrapped Pork Tenderloin

Keep the bacon tight. If it’s too loose, it won’t hold during smoking. Think of it like rolling a blanket—snug but not stretched to breaking.

Use a thermometer. Guessing rarely works well when it comes to pork recipes. A simple probe thermometer will keep you from overcooking.

If you like extra crispy bacon, finish the tenderloin with a quick sear in a hot pan after smoking. It adds just the right crunch.

6) Making Smoked Bacon Wrapped Pork Tenderloin Ahead of Time

You can prep this ahead by wrapping the pork in bacon and seasoning it the night before. Keep it in the fridge until you’re ready to smoke. The flavors soak in deeper, and the bacon sticks better after resting.

If you’re planning a dinner, this trick saves you time on the day. Just move it straight from fridge to grill. No stress, no fuss.

Pellet grill recipes often lend themselves to make-ahead prep, which is one of the reasons I keep returning to them for gatherings.

7) Storing Leftover Smoked Bacon Wrapped Pork Tenderloin

Leftovers keep well in an airtight container for three to four days. Slice them up for sandwiches or toss them into salads for quick meals.

If you want to reheat, go low and slow. A warm oven keeps the pork juicy. Avoid the microwave—it dries the meat faster than you can say smoked pulled pork recipe.

For longer storage, freeze slices with parchment between them. That way, you can pull out just what you need without thawing the whole batch.

8) Try these Main Course next!

9) Smoked Bacon Wrapped Pork Tenderloin