Bacon Wrapped Smoked Pork Tenderloin
Delicious Bacon Wrapped Smoked Pork Tenderloin you can try at home.
Ingredients
- 1.5 lb pork tenderloin 1 – 1.5 lbs
- 10 oz Bacon
- 2 tsp brown sugar
- 1 tsp garlic powder
- 1 tsp 1 onion powder divided
- 1 tsp paprika
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- Sweet BBQ Sauce of choice (Try: Honey BBQ Sauce Recipe)
Instructions
- Preheat the pellet smoker to 225°F.
- Mix together the brown sugar, garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper in a bowl.
- Remove the pork tenderloin from the packaging, rinse, and pat dry. Trim any silver skin and remove any excess fat.
- On a clean work surface, arrange the bacon in a single layer, with long edges barely overlapping. Make a 10 to 12” rectangle, long enough to cover the length of your tenderloin.
- Place the tenderloin in the center of the bacon and season both sides with the dry rub mixture, rolling it over to cover it evenly.
- Brush your choice of BBQ sauce over the pork tenderloin, rolling to coat both sides.
- Wrap the bacon slices around the tenderloin. Start with the last bacon strips of bacon you placed down to make the rectangle, wrapping at an angle to create a bacon weave and tucking the edges in until you reach the end. Secure the ends with toothpicks.
- Place the bacon-wrapped pork tenderloin in the smoker and cook for 2 hours, brushing with BBQ sauce and flipping halfway through.
- If you like soft bacon, brush the outside with BBQ sauce once more when the pork tenderloin reaches 130°F and smoke until it reaches a final internal temperature of 145°F
- If crispy bacon is more your style, take the fully cooked pork tenderloin out at 145°F and broil it in the oven for 2-3 minutes before serving.
- Remove the pork tenderloin and let it rest for 10 minutes. Remove all the toothpicks before slicing and serving hot.