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Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with a sweet-and-smoky rub and crispy bacon. Smoke low and slow until the interior hits 145°F, then rest so each slice stays juicy with a pink center.
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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
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 pork tenderloins About 1 to 1.5 pounds each
Bacon wrap
  • 12 bacon slices Use thick-cut bacon if available for crispier edges
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 Adjust to taste

Equipment

  • 1 pellet grill

Method
 

Make the rub
  1. Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a bowl until evenly combined, then scrape any clumps off the side.
  2. Rub the spice mixture all over the tenderloins, pressing lightly so the coating adheres.
Wrap and smoke
  1. Wrap each tenderloin with bacon slices, overlapping slightly so the surface stays covered.
  2. Preheat the pellet grill to 225°F using apple or hickory pellets, and wait until the temperature stabilizes.
  3. Smoke the bacon-wrapped tenderloins for 60-90 minutes until the internal temperature reaches 145°F, with visible smoke throughout.
Rest and slice
  1. Let the tenderloins rest for 10 minutes before slicing to help retain juices.

Notes

For the best smoke penetration and bacon crisping, keep the bacon overlaps snug and avoid flipping during the cook. Refrigerate leftovers in a sealed container for up to 3 days; freeze sliced leftovers for up to 2 months. For a lower-sodium swap, use reduced-sodium bacon and reduce the added salt in the rub.