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Pellet Grill Smoked Bacon Wrapped Pork Tenderloin

Pellet grill smoked bacon wrapped pork tenderloin with a sweet-spice rub and crispy bacon. Smoked low-and-slow to keep the interior juicy, then rested before slicing for clean, tender cuts.
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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: 530
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 pork tenderloins About 1–1.5 lb each
  • 12 slices bacon Use thick-cut if available
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt To taste
  • 0.5 tsp pepper To taste

Equipment

  • 1 pellet grill

Method
 

Make the rub
  1. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper until evenly combined (no dry streaks). The mix should look evenly speckled with spices.
Season and wrap
  1. Rub the spice mixture all over the pork tenderloins, pressing lightly so it adheres to the surface. Coat every side, including the tapered ends.
Bacon wrap
  1. Wrap each tenderloin with bacon slices, overlapping slightly as you go. Finish with the bacon seam-side down so it stays put while smoking.
Smoke
  1. Preheat the pellet grill to 225°F using apple or hickory pellets until the temperature stabilizes. Aim for steady smoke without large flame flare-ups.
Cook to temp
  1. Smoke the tenderloins for 60-90 minutes, until the internal temperature reaches 145°F. The bacon should appear browned and lightly crisp at the edges.
Rest and slice
  1. Let the tenderloins rest for 10 minutes before slicing. Slice to reveal the pink interior and keep the juices from running out.

Notes

For extra crisp bacon, keep the grill steady at 225°F and avoid flipping during the cook; the overlapping wrap helps it render evenly. Refrigerate leftovers in a sealed container up to 3-4 days; freeze cooked tenderloin for up to 2 months. For a lower-sodium option, use reduced-sodium bacon and reduce added salt while keeping the pepper balance.