Never serve dry pork again. This bacon-wrapped pork tenderloin stays juicy inside while the bacon forms a sweet, savory, caramelized shell.
Bacon always wows a crowd, especially when used for dinner instead of breakfast. This straightforward recipe is ideal for a dinner party or backyard barbecue. You can prep several steps ahead of time so you can smoke tenderloins whenever you want.
Table of Contents
- Why wrap pork tenderloin in bacon?
- Ingredients
- How to make a bacon weave
- How to wrap pork tenderloin with bacon
- How to smoke bacon-wrapped pork tenderloin
- How to serve bacon-wrapped pork tenderloin
- Storage
- Frequently Asked Questions
- More bacon-wrapped recipes
- Smoked bacon-wrapped pork tenderloin Recipe
Why wrap pork tenderloin in bacon?
Pork tenderloin is a lean, economical cut that needs careful cooking to stay tender. Wrapping it in bacon and smoking it slowly adds both fat and smoky flavor, keeping the interior moist while the bacon caramelizes and bastes the meat.
This method takes longer than a quick grill — plan on about two hours — but the slow smoke and bacon wrapper transform the tenderloin. Using thin-sliced bacon is important: thick-cut bacon won’t render fully and can remain chewy. Thin or original-cut bacon renders and melts into the surface, producing a tender, flavorful bite.
Finish by raising the heat to crisp the bacon edges without overcooking the pork. Aim for an internal temperature of 145°F — the USDA-recommended safe temperature — which will result in slightly pink, juicy meat.
Ingredients
- Bacon: Use original or thin-cut bacon slices. Avoid thick-cut bacon, which won’t render and crisp properly.
- Pork tenderloins: Most grocery packs include two tenderloins; this recipe uses two (about 1 lb each).
- Mustard: Any type works — yellow or Dijon are both good choices.
- BBQ rub: Use your favorite pork-friendly rub.
- Molasses: Adds sweet, sticky caramelization for the glaze.
- Whiskey: Optional splash in the glaze for depth of flavor.
Substitutions: Instead of the whiskey-molasses glaze, use maple syrup or your preferred BBQ sauce.
See the recipe card below for exact quantities and serving information.
How to make a bacon weave
Work with cold bacon — it’s easier to handle when still chilled. A properly prepared weave should be as long or slightly longer than your tenderloin.
- STEP ONE: Lay a sheet of foil or parchment on the counter and place about eight bacon strips side by side.
PRO TIP: Make the weave at least as long as the tenderloin.
- STEP TWO: Fold back every other strip (1, 3, 5, 7) and lay a perpendicular strip across the remaining strips.
- STEP THREE: Fold the flipped-back pieces forward over the strip you just placed.
- STEP FOUR: Fold back the other set of strips (2, 4, 6, 8) and lay another perpendicular strip across them, continuing the weave.
- STEP FIVE: Continue alternating strips until the weave is complete.
PRO TIP: You can make the weave ahead of time and refrigerate it covered with plastic wrap.
How to wrap pork tenderloin with bacon
- STEP ONE: Remove tenderloins from packaging and pat dry. Trim any silver skin with a sharp knife.
- STEP TWO: Coat each tenderloin with mustard, then season evenly with your BBQ rub.
- STEP THREE: Place one tenderloin on the bacon weave and cut the weave down the center to make two wraps. Wrap tightly around the loin, secure with toothpicks, and repeat for the second tenderloin.
PRO TIP: You can prepare and refrigerate the wrapped tenderloins up to three days ahead, or freeze them for up to six months. Thaw thoroughly in the refrigerator before smoking.
How to smoke bacon-wrapped pork tenderloin
Smoke the tenderloins over indirect heat so the bacon renders without burning. Save the glaze for the final stage to avoid burning sugars too early.
Heat your grill or smoker to 250°F with an indirect zone. Fruitwoods like cherry or nut woods such as pecan or hickory pair well with pork.
Gas grill: set one burner to medium and the others off; cook on the unlit side and add smoke using wood chips in a foil pouch. Charcoal: bank the coals to one side and cook over the opposite side. Pellet grill: set to 250°F and let it stabilize. Consider placing a foil pan under the grates to catch drippings for easy cleanup.
- STEP ONE: Place the wrapped tenderloins seam-side down on the grates and smoke for 1 hour 30 minutes.
- STEP TWO: Whisk together the molasses, mustard, a pinch of rub and the optional whiskey to make the glaze.
- STEP THREE: After 90 minutes the bacon should be rendered and the internal temperature about 130°F. Brush the glaze over the tops and sides of each tenderloin.
- STEP FOUR: Turn the heat up to high to set the glaze and finish rendering the bacon — open vents for charcoal, raise burners for gas, or increase a pellet grill to 400°F. Cook another 20–25 minutes until the internal temperature reaches 145°F.
PRO TIP: The bacon may not be ultra-crispy, but it should be fully rendered with crisp edges.
How to serve bacon-wrapped pork tenderloin
Allow the tenderloin to rest 5–10 minutes on a cutting board, then remove toothpicks. Slice into medallions and arrange on a platter or individual plates with your favorite sides. A sprinkle of fresh parsley adds color.
Storage
Store leftovers in an airtight container in the refrigerator for 3–5 days or freeze for up to six months.
GCG Pro Pitmaster Tips
- Use original or thin-cut bacon
- Weave the bacon tightly for full coverage
- Trim silver skin from the tenderloin before wrapping
- Smoke slowly to render fat without burning
- Brush glaze at the end, not during the long smoke
- Raise the heat at the finish to fully render the bacon
Frequently Asked Questions
No. You can wrap individual slices around the tenderloin, but a weave gives more consistent, full coverage for this lean cut.
At 250°F expect roughly two hours total. Exact time will vary by grill and meat thickness; use an instant-read thermometer for accuracy.
Pork is safe at 145°F. At this temperature the meat will be slightly pink and juicy with a moist sheen.
More bacon-wrapped recipes
- Bacon Wrapped Chicken Thighs
- Bacon Wrapped Grilled Delicata Squash Rings
- Smoked Whiskey Peach Bacon-Wrapped Pork Loin Filets
- Bacon-wrapped Hot Dogs
- Twisted Tea Chipotle Bacon-Wrapped Meatballs
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Smoked bacon-wrapped pork tenderloin
Ingredients
- 16 slices bacon, original or thin-cut
- 2 pork tenderloins, about 1 lb each
- 2 tbsp mustard
- 2 tbsp Girls Can Grill Pork Rub
Whiskey Molasses Glaze
- 1/4 cup molasses
- 2 tbsp mustard
- 1/2 tsp Girls Can Grill Pork Rub
- 1 tsp whiskey, optional
Instructions
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Heat Grill: Heat your grill to 250°F with an indirect heat zone.
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Bacon Weave: Weave the bacon into a rectangle long enough to cover the tenderloin.
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Season: Remove and pat dry the tenderloins. Trim silver skin and rub with mustard and barbecue rub.
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Wrap: Place a tenderloin on the weave, cut the weave in half, wrap tightly, and secure with toothpicks. Repeat for the second tenderloin.
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Smoke: Place seam-side down over indirect heat and smoke for 1 hour 30 minutes.
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Make Glaze: Combine molasses, 2 tablespoons mustard, ½ teaspoon rub and whiskey in a small bowl. After 90 minutes of smoking, brush the glaze on the tenderloins.
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Set Glaze: Increase heat (open vents, raise burners, or set pellet grill to 400°F) and cook 20–25 minutes more until internal temp is 145°F.
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Rest: Remove from grill, rest 5–10 minutes, remove toothpicks, then slice to serve.
Video
Notes
Most packages contain two tenderloins, which is enough for this recipe.
Avoid thick-cut bacon; it won’t render as well.
If you prefer, use your favorite BBQ sauce in place of the glaze.
Nutrition
Nutrition information is an approximation.