Smoked bacon-wrapped pork tenderloin

4 from 2 votes

Never make dry pork again. This bacon-wrapped pork tenderloin is juicy inside with a sweet and savory bacon shell.

Prep Time30

Cook Time1 55

Total Time2 25

Course: Main Course

Cuisine: American

Servings:

Heat Grill: Heat your grill to 250F degrees with an indirect heat zone.
Bacon Weave: Weave the bacon strips into a rectangle as wide as the pork tenderloin is long. (see details above)
Season: Remove the pork tenderloins from the packaging. Pat dry. Trim, if needed to remove the silver skin. Rub with mustard and barbecue rub.
Wrap: Place one tenderloin on the bacon weave. Cut the bacon weave in half, ensuring it’s wide enough to wrap around the full loin. Pull the bacon tight around the loin and secure with toothpicks. Repeat with the second tenderloin.
Smoke: With the seam down, place on a the preheated grill over indirect heat. Smoke for 1 hour and 30 minutes.
Make Glaze: In a small bowl, combine the molasses, 2 tablespoons mustard, ½ teaspoon rub and whiskey. After the tenderloin has smoked for 90 minutes, liberally brush the glaze on the tenderloins.
Set Glaze: Increase your grill temperature to high degrees by opening the vents, adjusting the burners or increasing the digital temp to 400F. Continue cooking for 20-25 minutes, until the pork tenderloin reaches an internal temperature of 145F degrees.
Rest: Remove from the grill and let it rest for 5-10 minutes before slicing. Don't forget to remove the toothpicks.

Instead of my pork rub, you can use any type of BBQ rub that tastes great on pork.

Pork tenderloins are usually packaged with two tenderloins per pack, so you only need one package.

Don't use thick-cut bacon. It won't get as crispy.

Instead of making the glaze, you can use your favorite BBQ sauce.