Tag: Pork Tenderloin

  • How to Smoke a Bacon Wrapped Tenderloin

    How to Smoke a Bacon Wrapped Tenderloin

    If you have never smoked a bacon wrapped pork tenderloin, you need to change this soon! These are easy to make, and you are in for something special. It is one of those recipes that checks all the boxes: simple prep, delicious, and very tender. Your family will enjoy this recipe, because let’s be real, what doesn’t go good with bacon? The bacon locks in moisture while adding that smoky, salty deliciousness that makes this dish a backyard favorite.

    Why Bacon Wrapped Tenderloin Works So Well

    Pork tenderloin by itself is lean and mild in flavor. When you take the extra step to wrap it in bacon, it not only keeps it juicy, but adds a smoky fat cap. This fat cap then creates a flavorful crust as it cooks. The result is a bacon-covered pork tenderloin that is tender on the inside and crisp on the outside. This is a perfect combo for anyone who loves BBQ!

    Plus, this is a cook that doesn’t take all day. You can smoke a bacon-wrapped pork tenderloin in about an hour. This makes it a great option for weeknights or when you don’t want to babysit the smoker all afternoon.

    What You’ll Need to Smoke a Tenderloin

    You don’t need much for this bacon-wrapped tenderloin recipe:

    Ingredients:

    • 1 pork tenderloin (about 1 to 1½ pounds)
    • 8–10 slices of bacon
    • Your favorite BBQ rub
    • A light binder (mustard or olive oil)
    • Optional glaze (maple syrup, BBQ sauce, or honey)

    Equipment:

    • A charcoal smoker like the Weber Smokey Mountain
    • Meat thermometer
    • Toothpicks or butcher’s twine (optional)

    How to Prep the Pork Tenderloin

    1. Start by trimming any silver skin off the pork.
    2. Apply a thin layer of binder and dust it evenly with your BBQ rub.
    3. Lay out your bacon strips slightly overlapping, then set the tenderloin on top.
    4. Dust the tenderloin with a BBQ Rub; I like to use Butcher BBQ Honey Rub.
    5. Roll it up snugly so every bite gets that bacon goodness.
    6. Secure the ends with toothpicks or tie it off with twine.

    That’s it, now your bacon-wrapped tenderloin is ready for the smoker!

    Smoking Setup and Process

    Fire up your smoker and stabilize the temperature around 250-275°F. Add a couple of wood chunks; apple or cherry wood works great with pork.

    Once the smoke thins out to that light blue color, place your bacon-wrapped pork tenderloin seam-side down on the grate.

    Now sit back and let it smoke for about 20-30 minutes, then check the internal temperature. After about an hour, it should be close to 140°F. Once it hits an internal temp of 140°F, then glaze it lightly with your sauce of choice. I like to use Butcher BBQ Sweet BBQ Sauce.

    Continue to monitor the internal temperature until it reaches 145°F internally. desconfiThe glaze will set, the bacon will tighten, and it’s time to rest.

    Pull it off the pit, tent with foil, and rest for 10-15 minutes before slicing.

    Serving and Sides

    Slice your smoked tenderloin into half-inch medallions and watch those juices run!

    This bacon-wrapped tenderloin recipe pairs beautifully with smoked mac and cheese, roasted corn, or baked beans.

    If you’re lucky enough to have leftovers, they make delicious smoky tenderloin sandwiches the next day.

    Pro Tips for Perfect Results

    • Don’t rush it: Let your smoker come to temperature before adding the meat.
    • Check internal temps after 20-30 minutes: Overcooked pork tenderloin gets dry fast.
    • Use thinner bacon: It crisps better and wraps tighter.
    • Rest before slicing: This locks in all that smoky flavor.

    In Conclusion

    Smoking a bacon-wrapped pork tenderloin is one of those cooks that can be a little intimidating, but it is easy. It’s the kind of meal that reminds you why you fell in love with backyard BBQ in the first place! The smell of smoke, the sizzle of bacon, and the reward of a juicy and flavorful cooked piece of pork.

    Now it is your turn, get some pork tenderloin, wrap them in bacon, and fire up the pit! Also, let us know in the comment section below how your cook went!

  • Pork Tenderloin Rub – How to Smoke Pork Tenderloin

    Pork Tenderloin Rub – How to Smoke Pork Tenderloin

    The right pork tenderloin rub is the first step for those delicious pork tenderloin medallions! One of my go-to rubs is Butcher BBQ Honey Rub and this is sweet with very little heat. It is a good dry rub for pork tenderloin and it’s a great foundation for any pork dish! Let’s talk about it!

    What is a Pork Tenderloin

    First, let’s talk about what a pork tenderloin is. It is a lean strip of meat along the pig’s backbone. The tenderloin is a small muscle that is not used often by the animal and therefore it is very tender.

    This is not to be confused with a pork loin. A pork loin is a wider cut of meat from the pig’s back. This muscle is used more by the animal and it is not as tender.

    Pork Tenderloin Rub – Let’s Get to Prepping

    Ok, back to the pork tenderloin rub and prepping the meat. The tenderloin requires very little preparation. It may have some silver skin and a small amount of fat that needs to be trimmed, but that’s about it.

    How to Remove the Silver Skin

    The pork tenderloin seasoning will not be able to penetrate the silver skin so we want to remove it. Silver skin is a whitish membrane that will not render during the cook. It is rubbery and blocks smoke and rub from penetrating the meat. Also, it is not appetizing.

    It’s very easy to remove the silver skin:

    • Use a sharp boning knife and, aligning parallel with the meat, use the tip and go just under the silver skin.
    • Push your knife through and this should give you a “pull tab.”
    • Now grip the tab with one hand and use the knife in a fillet motion going down the silver skin.
    • This will remove very little meat and take the silver skin off the tenderloin.
    • You will need to repeat this process several times to get all the silver skin off.
    Pork Tenderloin Rub - Silver Skin

    Tie that Tail

    Your pork tenderloin consists of a head and a tail. The head is the thicker part and the tenderloin’s tail is the thinner area of the meat. You will want to fold the tail over and tie it with butcher twine if it is too thin. This prevents the tenderloin’s tail from being overcooked.

    Personally, I like to tie both the head and the tail with butcher twine. Sometimes the tenderloin’s head has a small piece of meat that dangles and can get overcooked as well.

    Pork Tenderloin Rub - Tenderloin Tail Tied

    Pork Tenderloin Rub – Time to Season

    Now the prep is done, it’s time to dust your tenderloin with rub. The pork tenderloin seasoning I like to use is Butcher BBQ Honey Rub. This rub pairs very well with pork! It is sweet with very little heat on the back end. Your pork tenderloin will start to turn a beautiful orange, mahogany color, and it will smell amazing!

    Simply dust your tenderloin from head to tail and let it rest for about half an hour while you get the pit ready.

    Pork Tenderloin Rub - Dry Rub for Pork Tenderloin

    Fire up the Smoker

    Ok, now to the good part. Almost time to cook that pork tenderloin! You will want to smoke your tenderloin around 250°F. Pair it with some fruit wood or fruit wood pellets. I personally like to use apple wood chunks with my pork.

    Apple wood, Butcher BBQ Honey Rub, and pork tenderloin are a match made in BBQ deliciousness!

    Let’s Get to Smoking

    Now put your pork tenderloin on the smoker. Let it baste in that delicious apple wood smoke for about an hour. I put a temp probe in one of my tenderloins. Around the 145°F internal temperature mark I basted the tenderloins with BBQ sauce. Wow, they looked good!

    Check it around the hour mark. You should start to see the rub set and that pork tenderloin rub will smell incredible! My tenderloins hit the 155°F internal temp after an hour and fifteen minutes. They cook relatively fast!

    Time to Rest

    Let those pork tenderloins rest! I let mine rest for about 30 minutes. During the rest, the carry-over cook will put them over 160°F internal temp.

    Let’s Eat

    Your tenderloins have cooked, rested, and now that delicious pork tenderloin rub has set. It’s time to eat! Slice them into about half-inch medallions. As you slice each medallion, they will start to release that internal moisture! You should also see a faint smoke ring and wow, I am getting hungry just thinking about them!

    In Conclusion

    Ok, there you have it, straight to the point, no fluff, how to smoke a pork tenderloin! They are easy to cook and they are a quick option for weeknights! Now it’s your turn, grab some pork tenderloin rub and let’s fire up that pit!

    Also, please leave us a comment and let us know how your pork tenderloin turned out!