How To Smoke Bacon-Wrapped Pork Tenderloin

Smoking Bacon-Wrapped Pork Tenderloin: A Delicious and Flavorful Dish

Smoking a bacon-wrapped pork tenderloin is a fantastic way to create a tender, juicy, and flavorful dish that will impress your friends and family. The combination of smoky bacon and succulent pork tenderloin creates a mouthwatering flavor that is sure to be a hit at any gathering. If you’re new to smoking meats, don’t worry – we’ve got you covered with a simple and easy-to-follow guide to help you create the perfect bacon-wrapped pork tenderloin.

Ingredients You’ll Need

Before you get started, make sure you have the following ingredients on hand:

1 pork tenderloin
8-10 slices of bacon
Barbecue rub or your favorite seasoning blend
Wood chips for smoking (hickory or applewood work well)

Preparing the Pork Tenderloin

Start by preparing the pork tenderloin. Trim any excess fat and silver skin from the tenderloin, and then season it generously with your favorite barbecue rub or seasoning blend. This will help to infuse the meat with flavor as it smokes.

Wrapping the Pork Tenderloin in Bacon

Next, it’s time to wrap the pork tenderloin in bacon. Lay the slices of bacon out on a cutting board, slightly overlapping each slice. Place the seasoned pork tenderloin on top of the bacon slices, and then carefully wrap the bacon around the tenderloin, securing it with toothpicks if necessary. This not only adds a delicious smoky flavor to the pork but also helps to keep it moist and tender during the smoking process.

Preparing the Smoker

Prepare your smoker for cooking by preheating it to a temperature of 225-250°F (107-121°C). While the smoker is heating up, soak the wood chips in water for about 30 minutes. Once the smoker is at the desired temperature, add the soaked wood chips to the smoker box or directly to the coals.

Smoking the Pork Tenderloin

Place the bacon-wrapped pork tenderloin on the smoker rack and close the lid. Let the pork tenderloin smoke for approximately 1.5-2 hours, or until it reaches an internal temperature of 145°F (63°C). This low and slow cooking process allows the bacon to become crispy and the pork to become tender and flavorful.

Serving the Bacon-Wrapped Pork Tenderloin

Once the pork tenderloin has reached the desired temperature, carefully remove it from the smoker and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a moist and tender pork tenderloin. Slice the pork tenderloin into medallions and serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Smoking a bacon-wrapped pork tenderloin is a delicious and impressive dish that is perfect for any occasion. Whether you’re hosting a backyard barbecue or simply want to elevate your weeknight dinner, this recipe is sure to be a crowd-pleaser. So fire up your smoker and get ready to enjoy a mouthwatering meal that will have everyone asking for seconds!

Share your tips and tricks for smoking bacon-wrapped pork tenderloin in the Cooking Techniques forum section.

FAQ:

What type of wood is best for smoking bacon-wrapped pork tenderloin?

The best type of wood for smoking bacon-wrapped pork tenderloin is a mild hardwood such as apple, cherry, or maple. These woods impart a sweet and subtle flavor that complements the pork and bacon without overpowering it.

How long should I marinate the pork tenderloin before smoking?

It is recommended to marinate the pork tenderloin for at least 2-4 hours before smoking to allow the flavors to penetrate the meat. You can use a marinade of your choice, such as a mixture of olive oil, garlic, herbs, and spices, to enhance the flavor of the pork.

Should I pre-cook the bacon before wrapping it around the pork tenderloin?

It is not necessary to pre-cook the bacon before wrapping it around the pork tenderloin. The bacon will cook and crisp up during the smoking process, infusing the pork with its smoky flavor and adding a delicious texture to the dish.

What temperature should the smoker be set to for cooking bacon-wrapped pork tenderloin?

Set the smoker to a temperature of around 225-250°F (107-121°C) for smoking bacon-wrapped pork tenderloin. This low and slow cooking method allows the pork to become tender while the bacon gets crispy and smoky.

How do I know when the bacon-wrapped pork tenderloin is done?

Use a meat thermometer to check the internal temperature of the pork tenderloin. It should reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Ensure that the bacon is crispy and the pork is cooked through before removing it from the smoker.

Can I add a glaze or sauce to the bacon-wrapped pork tenderloin while it’s smoking?

You can add a glaze or sauce to the bacon-wrapped pork tenderloin during the last 30 minutes of smoking. This will add an extra layer of flavor and create a delicious caramelized finish on the outside of the pork. Choose a glaze or sauce that complements the smoky flavors, such as a honey mustard glaze or a tangy barbecue sauce.

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