A Father's Day Feast Worth Firing Up the Grill For
If Dad loves barbecue, this smoked bacon-wrapped pork tenderloin deserves a spot on the menu. Tender pork, crispy bacon, and rich wood-fired flavor come together for a meal that's impressive enough for Father's Day but simple enough for any backyard cook to master.
Cooked low and slow over charcoal, this recipe delivers incredible flavor without requiring an all-day commitment at the grill.
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 Venom® Digital Temperature Controller
- Charcoal grill (or a Huntsman kettle kamado grill and smoker)
- Meat probe
- Cherry or apple smoking wood
Instructions
Step 1: Prep the Tenderloins
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: Set Up for Smoking
Prepare your grill for indirect cooking and add a few chunks of cherry or apple wood.
Set the Venom® on your Weber kettle or on your Huntsman smart kettle kamado to 250°F and allow the grill to stabilize.
Step 3: Smoke the Pork
Place the bacon-wrapped tenderloins on the indirect side of the kettle grill and insert a meat probe into the thickest section.
Smoke until the internal temperature reaches 135°F, approximately 60-90 minutes.
Step 4: Crisp the Bacon
Increase the bbq grill temperature to 400°F.
Move the tenderloins over direct heat and cook for 5-10 minutes, rotating occasionally, until the bacon is crisp and lightly caramelized.
If desired, brush with your favorite BBQ sauce during the final few minutes of cooking.
Step 5: Rest and Slice
Remove from the grill when the pork reaches 145°F internal temperature.
Allow to rest for 10 minutes before slicing into medallions.
Serving Suggestions
Pair with smoked mac and cheese, grilled asparagus, roasted potatoes, or a fresh summer salad for a Father's Day meal that's guaranteed to impress.
Why Dad Will Love It
Pork tenderloin is one of the most underrated cuts for charcoal grilling. It's quick to cook, incredibly tender, and takes on smoke beautifully. Wrapped in bacon and finished over live fire, it delivers the perfect combination of smoky, savory, and slightly sweet flavors that every backyard pitmaster can appreciate.
This Father's Day, skip the reservations and gather around the grill for a meal that's built on real fire flavor.
