Making your Smoked Bacon-Wrapped Pork Tenderloin on the Traeger is the only way to go! You seal in all those juices and have this deliciously smokey flavor that permeates every bite of this dish! It’s drool-worthy!
I love spending my Saturdays grilling and smoking random cuts of meat out of my freezer and this is definitely my favorite!!!! I’ve done a smoked pork tenderloin before – but adding the bacon was a game-changer. It adds so much flavor and makes it even juicier!Jump to Recipe
Ingredients for Bacon-Wrapped Pork Tenderloin
This is super simple – just four ingredients:
- Pork tenderloin – I bought a 3-lb tenderloin and there were actually two in the package. So just know that when you purchase! 🙂
- Bacon – I always like Smithfield brand and typically buy thick cut but for this – you don’t need super fancy bacon – so don’t go for broke on it.
- BBQ Seasoning – I always use Historic BBQ Red – they’re local to me and are my absolute favorite. You can get them online as well. But use your favorite BBQ seasoning – I find most people with a Traeger – have a drawer full! Look for a seasoning with all the usual suspects: brown sugar, garlic powder, paprika, onion powder, black pepper, etc.
- BBQ Sauce – Again – I always use Williamson Bros out of Atlanta GA – you can buy online as well. (I have a friend that mails me 4 jars a year!) But – use what you like. I like a LIGHT sauce – not thick and sugary.
How do you Smoke a Bacon-Wrapped Pork Tenderloin?
I love my Traeger – mainly for the fact that it’s so simple and requires little-to-no babysitting!
- Turn Traeger on to Smoke setting and leave the lid open. In about five minutes it will start smoking.
- Once the smoke dissipates, shut the lid and set temp to 225 degrees.
- Head back in the house and prep your pork tenderloins!
- Trim the silver skin from the pork tenderloin with a sharp knife
- Then rinse and pat dry with paper towels – coat completely with Historic BBQ Red seasoning.
- Lay bacon out on parchment paper
- Lay seasoned tenderloin on bacon and wrapeach tenderloin
- You can get fancy and do a bacon weave but I just wrapped the strips of bacon up and around the tenderloin
- Sprinkle more BBQ seasoning on top
- Place on Traeger for 1 hour and 30 minutes. At that point – check the temp – it should be around 130.
- Brush the top of the bacon with Williamson Bros. BBQ Sauce and smoke for another 15-30 minutes. This helps form a beautiful glaze on your bacon!
- Grab your meat thermometer and check the Internal Temperature – it should read between 140-145 degrees F.
- Take tenderloins off the Traeger and let rest for 15 minutes while you get the rest of dinner ready and on the table!
Tips, Tricks & FAQs
You don’t need a super expensive or fancy bacon for this – get a regular ol’ bacon. Save the pricey bacon for french toast and BLTs.
145! Pork is perfect when the internal temp is 145F with a blush of pink. It’s so tender and juicy – it makes me never want to eat chicken again!
Yes!!!! Here’s the tricky part with this recipe – the Traeger creates a bit of a pink smoke ring around the edges – and then having it at 145 – the center should be a little pink as well. So this will make some pink tenderloin! 🙂
Pork tenderloin is one of the leaner cuts of meat. You might be surprised to learn that pork tenderloin is as lean as boneless, skinless chicken breast.
Meat smokes best at 225 degrees F. You need to go low and slow so that smoky flavor penetrates your pork!
I do not wrap pork loin or tenderloin when smoking – I save the wrapping for things that cook longer like bacon or brisket.
It’s about 30 minutes per pound for smoking – so this takes 90 minutes or so…
There are many flavors of pellets that work in your Traeger pellet grill. I keep it simple and always use the Traeger Signature Blend which is a blend of Maple and Cherry. That said if you’re looking for something specific for pork – Hickory is the most popular. If that’s too strong, you could use oak or apple.
If you want that smoky flavor – but don’t have a smoker – you’ve got a couple of options!
– Wood chips – Soak them in water for 30 minutes before starting the grill. One cup of wood chips will last for about 20 minutes. Keep adding chips to the grill throughout the process. If you use a charcoal grill, light the coals, when the coals are ready, place them on one side of the grill. Place some of the wood chips on top of the coals. Place your food on the side without the coals to cook it with indirect heat. Hickory wood chunks are great for pork!
– Smoker Tubes – My friend Nick introduced me to the wonderment of a smoke tube! It’s a metal tube with holes – fill that tube with Traeger pellets and then light it with a butane lighter. Once the pellets catch fire – let them get started – then blow the flames out. Set them in the grill with your chicken and shut the lid. The smoke flavor is all those tubes will leave behind!
Yup – I have done a pork tenderloin in the air fryer – should be same time (ish) with the bacon around it.
Other delicious Traeger recipes
Traeger Smoked Bacon Wrapped Pork Tenderloin
- Remove pork tenderloins from refrigerator. Rinse and pat dry.
- Turn Traeger to smoke and have lid open. As Traeger heats up – let smoke dissipate. Will take approx 5 minutes
- Set temp to 225 and wait for Traeger to preheat. Be sure pellet bin is full.
- Coat pork tenderloins with Historic BBQ Red Seasoning.1 3 lb pork tenderloin, 1/4 cup Historic BBQ Red seasoning
- Lay sheet of parchment paper on cutting board/counter. Lay slices of bacon slices on parchment. (1/2 package per tenderloin)1 pkg bacon
- Lay tenderloin across bacon slices and wrap around tenderloin. Repeat with other tenderloin.
- Sprinkle Historic BBQ Red seasoning on top of bacon1/4 cup Historic BBQ Red seasoning
- Place on Traeger for 1.5 hours. Check tenderloin temperature. Temp should be approx 130. If not at temp – cook another 10-15 min.
- Open lid and baste with BBQ Sauce. Smoke at 225 for another 15-30 minutes. Temp check should be approx 145.1/4 cup Williamson Bros. BBQ sauce
- Remove from Traeger. Let rest 10-15 min before slicing.