Smoked Bacon-Wrapped Pork Tenderloin
Few meals deliver as much flavor with as little effort as a smoked bacon-wrapped pork tenderloin. Juicy pork, crispy bacon, and rich charcoal flavor come together for a recipe that's perfect for weekend grilling, backyard gatherings, or an easy family dinner.
Cooked low and slow over charcoal before finishing over high heat, this recipe creates a tender interior with perfectly crisp bacon on the outside. Whether you're cooking on a Spider Grills Huntsman® or a Weber kettle equipped with the Venom® Temperature Controller, this is one recipe you'll want to make again and again.
Serves
4–6
Prep Time
20 minutes
Cook Time
1.5–2 hours
Ingredients
- 2 pork tenderloins (about 1 lb each)
- 12 slices thick-cut bacon
- 2 tablespoons olive oil
- 2 tablespoons BBQ rub
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Optional: BBQ sauce for glazing
Equipment
- Spider Grills Venom® Digital Temperature Controller
- Charcoal grill or Huntsman® Charcoal Grill & Smoker
- Meat probe
- Cherry or apple smoking wood
Instructions
Step 1: Prepare the Pork
Trim any silver skin from the pork tenderloins. Lightly coat with olive oil and season generously with BBQ rub, brown sugar, garlic powder, and black pepper.
Wrap each tenderloin with bacon, slightly overlapping each slice. Secure with toothpicks if needed.
Step 2: Prepare the Grill
Set up your charcoal grill for indirect cooking and add a few chunks of cherry or apple wood.
Preheat the grill to 250°F using the Venom® Temperature Controller or your preferred temperature management method, allowing the grill to stabilize before cooking.
Step 3: Smoke the Tenderloin
Place the bacon-wrapped tenderloins over indirect heat and insert a meat probe into the thickest part of one tenderloin.
Smoke until the internal temperature reaches 135°F, about 60–90 minutes.
Step 4: Crisp the Bacon
Increase the grill temperature to 400°F.
Move the tenderloins over direct heat and cook for 5–10 minutes, turning occasionally until the bacon is crisp and caramelized.
If desired, brush with your favorite BBQ sauce during the final few minutes of cooking.
Step 5: Rest and Serve
Remove the pork when it reaches an internal temperature of 145°F.
Allow it to rest for 10 minutes before slicing into medallions and serving.
Serving Suggestions
Serve alongside smoked mac and cheese, grilled asparagus, roasted potatoes, baked beans, grilled corn, or a fresh summer salad for a complete charcoal-grilled meal.
Why You'll Love This Recipe
Pork tenderloin is one of the best cuts for charcoal grilling because it cooks quickly while staying incredibly tender and juicy. Wrapping it in bacon adds extra flavor and moisture, while smoking over real charcoal creates a rich, wood-fired taste that simply can't be replicated indoors.
Whether you're cooking for family, friends, or simply looking for your next backyard barbecue favorite, this smoked bacon-wrapped pork tenderloin delivers big flavor with minimal effort.
