Smoked Bacon Wrapped Pork Tenderloin Recipe
Whether it's spring, summer, fall, or winter, a slice of perfectly cooked pork tenderloin is just about the perfect option for lunch and dinner. Now you can take this sentiment to another level with recipe developer Stephanie Rapone's smoked bacon-wrapped pork tenderloin recipe, one that's both simple and delicious.
And don't let a classic dish like this intimidate you. When asked what the difficulty level was for this recipe, Rapone says that it's "great for someone just starting out with a smoker who wants something besides pulled pork." This should be music to non-professional chefs' ears, but the truth is that we recommend this pork concoction for people at all levels of cooking expertise. As it's flooded with flavors and, well, wrapped in bacon, what's not to love?
All in all, this recipe for smoked bacon-wrapped pork tenderloin takes 1 to 2 hours to make (depending on the particulars of your smoker) and it can serve six hungry appetites.
Gather the ingredients for the pork tenderloin
Before you can make this perfectly savory smoked bacon-wrapped pork tenderloin, you'll need to gather the ingredients. Naturally, you'll need pork tenderloin. You'll also need to gather up some kosher salt, black pepper, apricot preserves, and Dijon mustard. Rounding out the list, is, of course, some bacon.
As to what kind of bacon you should use, Rapone says that you don't have to make things overly complicated. "Regular-cut, no fancy flavors," Rapone says. And pay attention to the thickness of the bacon, too, as that's key to getting the right texture in the final meal. "Thick cut will stay super chewy, as it doesn't have a high enough temp or long enough time to crisp up when compared to the fast-cooking pork tenderloin, so thinner is better for this recipe."
When it comes to equipment, you've probably already guessed that you'll need a smoker. Also, be sure to get a probe-style meat thermometer, which will be a vital part of making sure that the tenderloin is properly coooked.
Heat the smoker and prep the tenderloin
After your ingredients are ready, take a minute to heat your smoker to 250 F. While the smoker gets up to temperature, take the opportunity to prepare the pork tenderloin. Remember that this hands-on portion is pretty minimal overall, as the entirety of the cooking is done in the smoker, including the bacon.
First, trim the extra fat and skin from the tenderloin. Next, sprinkle the kosher salt and black pepper all over the tenderloin, and then press the seasoning onto the meat to help the salt and pepper stick to the surface.
Create the sauce
Next up, you'll need to create the sweet and savory sauce for the pork tenderloin. First, combine the apricot preserves and Dijon mustard in a small bowl, making sure that the two ingredients are thoroughly combined. Then, simply spread the apricot preserves and Dijon mixture all over the pork — we recommend using a pastry or basting brush to get good coverage.
Sure, it may sound pretty simple, but know that these two ingredients are packed full of flavor and will play a big part in the taste of the final dish. "It's a great combination of sweetness and bright flavors that both perfectly complement the lean pork and the rich bacon," Rapone says. "It creates a great profile of all the major flavors when paired with the tenderloin and bacon."
Wrap the pork tenderloin in bacon
Now that the pork tenderloin is covered in sauce, it's time to get the bacon on. First, lay the bacon out diagonally on a plate, cutting board, or another clean surface. Make sure that each piece slightly overlaps the next one.
Then, lay the tenderloin on one end of the bacon assembly and roll it together with the bacon, making sure that the bacon wraps around the pork. Finally, tie everything together with butcher's twine to hold the bacon in place.
Put the bacon-wrapped pork tenderloin in the smoker
Now that the tenderloin is all wrapped up, it's ready for the smoker, which should be ready to go as well by this point. Place the pork in the heated smoker and insert a probe thermometer into the meat. Smoke the tenderloin until it reaches an internal temperature of 145 F and the bacon is golden. This should take 1 to 2 hours, which can vary depending on the exact model of your smoker.
Once the smoked bacon-wrapped pork tenderloin is finished, pull it out of the smoker. Though it's tempting to cut into it right away, resist temptation. Let the tenderloin rest for 10 minutes before you slice and serve.
At long last, it's time to serve and enjoy this smoked bacon-wrapped pork tenderloin! If you want a side dish to serve with this tenderloin, Rapone has you covered. "I love this with a simple spinach salad or roasted broccoli," she says.
- 1 pork tenderloin (1 ¼-1 ½ pounds)
- 1 teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- ¼ cup apricot preserves
- ¼ cup Dijon mustard
- 8 slices bacon (regular cut)
- Heat your smoker to 250 F.
- Trim the extra fat and silver skin from the pork tenderloin.
- Sprinkle the kosher salt and black pepper all over the tenderloin. Press the seasoning onto the meat.
- Combine the apricot preserves and Dijon mustard in a small bowl. Spread the apricot preserves and Dijon mixture all over the pork.
- Lay the bacon out diagonally on a plate, cutting board, or another clean surface, with one piece slightly overlapping the next.
- Lay the tenderloin on one end of the bacon assembly and roll, making sure the bacon wraps around the pork. Tie the meat with butcher's twine to hold the bacon in place.
- Place the pork in the smoker and insert a probe thermometer into the pork. Smoke until it reaches an internal temperature of 145 F and the bacon is golden, 1 to 2 hours.
- Let the pork rest for 10 minutes before slicing and serving.
| Calories per Serving | 319 |
| Total Fat | 19.2 g |
| Saturated Fat | 6.3 g |
| Trans Fat | 0.1 g |
| Cholesterol | 89.7 mg |
| Total Carbohydrates | 9.8 g |
| Dietary Fiber | 0.5 g |
| Total Sugars | 6.3 g |
| Sodium | 427.2 mg |
| Protein | 25.8 g |
