This bacon-wrapped pork tenderloin is grilled to perfection, with a smoky flavor from the grill that complements the savory taste of bacon.

This juicy pork tenderloin is wrapped in strips of bacon that infuses a smoky, salty flavor to the meat. This dish is perfect for cookouts and simple weeknight family meals. With few ingredients, you’ll enjoy the ease of assembling this dish. Serve this bacon-wrapped pork tenderloin with a side of funeral potatoes for a complete taste sensation!

What is Pork Tenderloin?

The tenderloin is located in the loin region of the animal and consists of two narrow strips of meat that run alongside the spine. They typically weigh between 3/4 and 1 1/2 pounds each. The meat is lean, tender, and an excellent choice for grilling. Do not confuse this cut with pork loin, which is wider, flatter, and texturally different from tenderloin.

Ingredients

• Pork Tenderloin: The larger, the better. Look for tenderloins that are over a pound each. Use a shape knife to remove any of the silver skin from the tenderloins. These tough bits can ruin an otherwise tender cut of meat.
• Bacon: Choose your bacon wisely. A thick cut will come off the grill a little rubbery, while bacon strips that are too thin can break or burn. Use regular cut bacon for this recipe.
• Ketchup: This recipe calls for spicy ketchup, which is available at most grocery stores. If you do not have spicy ketchup in your area, you can make your own by adding 1/2-1 teaspoon of hot sauce to 1/3 cup of regular ketchup. 
• Brown Sugar: sub with maple syrup or honey.
• Apple Cider Vinegar: sub with white vinegar or white wine vinegar.
• Flavoring: fresh garlic, onion powder, black pepper, and paprika.
• Kitchen Twine or Toothpicks: You will need one of these items to secure the bacon. While we recommend tying the roast, toothpicks will also work in a pinch. See the recipe card below for instructions.
• Not Salt: This pork tenderloin recipe does not include salt. The bacon will take care of that for you. However, if you are using a low-sodium bacon, you can add a little salt to the ketchup mixture.

Grill Set Up

• For pellet grills, aim for medium high heat or 375 degrees F. cooking temperature. Use fruitwood pellets like apple peach, and cherry, or pecan for this recipe.
• Set up your gas or charcoal units for indirect cooking. Cook over indirect heat for 20-25 minutes, then move it to direct to sear the bacon at the end of cooking.
• Always test your bacon-wrapped pork tenderloin with a reliable meat thermometer. Look for an internal temperature of 150°F and above. While pork is safe to eat at 145 degrees, your bacon might not have enough to time to render properly.

Making Bacon Wrapped Pork Tenderloin

• Combine sauce ingredients in a small bowl and set aside; trim off any excess fat on the surface of the tenderloins.
• Preheat your grill to 375 degrees.
• Pat the pork tenderloins dry with paper towels.
• Brush on the sauce.
• Cut bacon into halves or thirds, depending on the size of the tenderloin. Make sure there is enough length to overlap.
• Carefully wrap bacon around sauced tenderloin and secure with toothpicks or kitchen twine. Some of the sauce will escape. Don’t worry; brush it into place if needed.
• Place pork tenderloins on the grill, close the lid, and cook for 20-30 minutes, turning them every 5 minutes or so. Watch for burning and adjust heat as needed.
• Tenderloins are done once they reach an internal temp of 145-150 degrees F., and the bacon has cooked through and crisped up.
• Remove from grill and rest meat for 5-7 minutes.
• Carefully remove toothpicks or twine.
• Carve tenderloins into 1 1/4″ thick slices. Serve immediately with your favorite side dish, and enjoy!
• Store leftovers in airtight container in the refrigerator for 3-4 days. Freeze for up to 2 months. Be aware that freezing might cause an alternation in texture once the pork tenderloins are rewarmed.

Oven Method

• Prepare the tenderloins as instructed below and preheat your oven to 350°F.
• Place the bacon-wrapped pork tenderloins on a large baking pan or rimmed baking sheet. Bake for 25 to 30 minutes.
• Remove the pan from the oven, raise your oven rack, and turn on the broiler.
• Place the tenderloins under the broiler for 2 to 3 minutes. Turn over and repeat.

More Recipes!

• Bacon Wrapped Pork Chops
• Bacon Wrapped Corn Skewers
• Smoked Beef Tenderloins
• Bacon Wrapped Jalapeno Popper Chicken
• Bacon Wrapped Green Bean Bundles
• Jalapeno Poppers

Print

Grilled Bacon-Wrapped Pork Tenderloin

Try this delicious bacon-wrapped pork tenderloin grilled to perfection. The combination of the smoky flavor from the grill and the savory taste of bacon will make this meal a hit.

Course Main Dish

Cuisine American BBQ

Keyword bacon wrapped pork tenderloin

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 574kcal

Ingredients

• 2 pork tenderloins (trimmed of excess surface fat)
• 6-8 slices bacon (use black pepper bacon if preferred)
• 1/2 cup spicy ketchup (or 1/3 ketchup plus 1 teaspoon hot sauce)
• 3-4 cloves garlic, minced
• 2 tablespoons brown sugar sub with maple syrup
• 1 1/2 tablespoons apple cider vinegar
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper

Instructions

• Combine sauce ingredients in a small bowl and set aside,

  Trim off any excess fat from the surface of the tenderloins.
• Preheat your grill for 375 degrees F.
• Pat the pork tenderloins dry with paper towels and brush with the sauce.

  Cut bacon into halves or thirds depending on the size of tenderloin. Make sure there is enough length to overlap.

  Carefully wrap bacon around sauced tenderloin and secure with toothpicks or kitchen twine.

  Some of the sauce will escape. Don't worry, brush it into place if needed.
• Place wrapped tenderloins on the grill, close the lid and cook for 20-30 minutes, turning them every 5 minutes or so. Watch for burning and adjust heat as needed. Tenderloins are done once they reach and internal temp of 145-150 degrees F and the bacon has cooked through and crispy.
• Remove from grill and let the tenderloins rest for 5 minutes

  Carefully remove toothpicks or twine, and carve into 1 1/4" thick slices. Serve immediately and enjoy!
• Store leftovers in airtight container in the refrigerator for 3-4 days. Freeze for up to 2 months. Be aware that freezing might cause an alternation in texture once the pork tenderloins are rewarmed.

Nutrition

Calories: 574kcal | Carbohydrates: 6g | Protein: 94g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 295mg | Sodium: 329mg | Potassium: 1819mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 4mg

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