Smoked Bacon Wrapped Pork Tenderloin
Prep time
Cook time
Total time
Tenderloin has a tendency to be a dry or tough meat if not prepared properly. But this tenderloin will never be dry and you can cut the meat with a fork. It’s that moist and tender.
Recipe type: Main
Serves: 6-8
  • 1-5 lb lean cut pork tenderloin
  • 10-12 strips bacon
  • 4 tbsp extra virgin olive oil
  • 5 tbsp rub or seasoning of choice, more or less to taste
  • 2 jalapenos, deseeded and cut in halves *optional*
  1. Heat charcoal in your smoker until the temperature is between 190-210ºF, then add hickory chips to the coals.
  2. Cut your tenderloin in half and place each on a large piece of tin foil.
  3. Rub each half with 1 tbsp of olive oil.
  4. Cover both pieces liberally on all sides with your rub or spices of choice.
  5. Weave your bacon over the tenderloin.
  6. Place the sliced jalapeños on top (optional if you like the added heat).
  7. Sprinkle 1 tbsp olive oil over each cut of tenderloin and cover completely with the tinfoil.
  8. Smoke in the smoker for 4 hours at 190-210ºF, add wood chips to maintain temperature as needed.
Important Note: The internal meat temperature must reach a minimum of 145°F.
If you do not own a smoker, you can smoke your tenderloin on a charcoal grill using indirect heat.
Recipe by SoFabFood at