Ingredients
Equipment
Method
Make the rub
- Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a bowl until evenly combined, forming a uniform spice mix. Set aside so the rub coats cleanly.
Season the tenderloins
- Rub the spice mixture all over the pork tenderloins, covering all sides with an even layer. Press lightly so the rub adheres during smoking.
Wrap with bacon
- Wrap each tenderloin with bacon slices, overlapping slightly as you go to fully cover the surface. Keep the wrap snug so it stays in place while the bacon renders.
Smoke on the pellet grill
- Preheat the pellet grill to 225°F using apple or hickory pellets, aiming for steady smoke before cooking. Close the lid to stabilize temperature.
Cook to temperature
- Smoke the tenderloins for 60-90 minutes until the internal temperature reaches 145°F, checking with a probe toward the end. Smoke continues until the pork is just done, with bacon beginning to crisp.
Rest and slice
- Let the bacon-wrapped pork tenderloins rest 10 minutes before slicing. This helps the juices redistribute for cleaner cuts and a juicy interior.
Notes
For crispier bacon, keep the pellet grill at a steady 225°F and avoid frequent lid openings; use a probe thermomenter to pull at exactly 145°F. Refrigerate leftovers in a covered container for up to 3 days; reheat gently to avoid drying. Freezing is not recommended for best bacon texture. For a lower-sodium option, use a reduced-salt bacon and season with less added salt in the rub.