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Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with a sweet-savory rub and crispy, overlapping bacon. Low-and-slow cooking delivers juicy slices with a tender, pink interior at 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: 560
Ingredients Equipment Method Notes

Ingredients
  

pork tenderloin
  • 2 pork tenderloins about 1 to 1.5 pounds each
bacon wrap and rub
  • 12 slices bacon
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper 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. Aim for a uniform, speckled dry rub with no large clumps.
Season and wrap
  1. Rub the spice mixture all over the pork tenderloins so the entire surface looks evenly coated. Press lightly to help the rub adhere.
  2. Wrap each tenderloin with bacon slices, overlapping slightly as you go. Make sure the bacon covers the tenderloin end to end for consistent crisping.
Smoke
  1. Preheat the pellet grill to 225°F using apple or hickory pellets. Wait until the grill is fully stabilized at temperature before adding the pork.
  2. Place the bacon-wrapped tenderloins on the grill and smoke for 60-90 minutes. Smoke until the internal temperature reaches 145°F, with visible smoky color and aroma.
Rest and slice
  1. Let the tenderloins rest 10 minutes before slicing. This helps the juices settle so the center stays juicy rather than running out.

Notes

Pro tip: for best bacon crisping, keep the grill at 225°F steady and avoid opening the lid often during the final 20 minutes. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 300°F oven until warmed through. Freezing is yes—freeze sliced portions up to 2 months and thaw overnight in the fridge. For a lower-sodium option, use reduced-sodium bacon and season with less salt while keeping the same rub ratios.