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Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with crispy bacon and smoky, evenly cooked pink interior. Seasoned with a simple brown sugar-paprika rub, then smoked at low heat until it hits 145°F.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin and bacon
  • 2 pork tenderloins About 1 to 1.5 pounds each
  • 12 bacon slices Use thick-cut if available for extra crisp
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 pellet grill

Method
 

Make the rub
  1. Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper until evenly combined.
  2. Rub the spice mixture all over the pork tenderloins, pressing lightly so it adheres.
Wrap and smoke
  1. Wrap each tenderloin with bacon slices, overlapping slightly so the wrap stays put while it cooks.
  2. Preheat your pellet grill to 225°F using apple or hickory pellets.
  3. Smoke the tenderloins for 60-90 minutes until the internal temperature reaches 145°F, keeping the lid closed as much as possible.
Rest and slice
  1. Let the smoked bacon wrapped pork tenderloin rest 10 minutes before slicing to help the juices redistribute.

Notes

For the best bacon crisp, keep the smoke steady and avoid frequent lid openings during the 60-90 minute cook. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so the bacon doesn’t toughen. Freezing is not recommended for best texture. For a lighter option, use turkey bacon slices, keeping the cook time the same and aiming for 145°F at the center.