Want the most incredible Pork Tenderloin you have ever eaten? You might want to try this…
You might think that smoking a tenderloin might make it dry due to the lack of fat in the meat. On the contrary, this recipe will produce one of the most moist and succulent pork loins you have ever eaten (and we think the bacon has a lot to do with that).
Its that good and its really easy.
Smoking a tenderloin is actually a lot simpler and less time intensive than even cooking a stuffed turkey because you literally prepare it, wrap it in foil, put it on the grill or smoker, and leave it alone for four hours. That gives you plenty of time to fix your sides, relax, and just enjoy some time with loved ones while the meal cooks itself. This tenderloin pairs perfectly with potatoes, corn, rolls, and any of the traditional casseroles you enjoy.
All you need is a lean cut of pork tenderloin, bacon, some extra virgin olive oil, your favorite rub, and tin foil. Jalapeños optional if you enjoy the heat.
Cut your tenderloin in half, place it on a large piece of tin foil, and season it liberally on all sides with the rub.
Layer bacon in a weave pattern over your tenderloin and sprinkle with a tablespoon of olive oil on each half.
If you like to spice things up like we do, deseed a couple of jalapeños, cut them in half, and place them on top of the bacon. The flavor from the peppers will slowly seep into the meat as it cooks adding a new flavor dimension that the heat lovers will truly enjoy. Wrap it in the foil, place it in your smoker, and let the magic begin!
- 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 jalapeños, deseeded and cut in halves optional
- Heat charcoal in your smoker until the temperature is between 190-210ºF, then add hickory chips to the coals.
- Cut your tenderloin in half and place each on a large piece of tin foil.
- Rub each half with 1 tbsp of olive oil.
- Cover both pieces liberally on all sides with your rub or spices of choice.
- Weave your bacon over the tenderloin.
- Place the sliced jalapeños on top (optional if you like the added heat).
- Sprinkle 1 tbsp olive oil over each cut of tenderloin and cover completely with the tinfoil.
- 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.
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.
So, what do you think?