Smoked Traeger Bacon-Wrapped Pork Tenderloin

This Traeger-style bacon-wrapped pork tenderloin combines bold, smoky flavors with an elegant look. A lean pork tenderloin is seasoned with a spicy pork rub to create a flavorful crust, then wrapped in a crispy bacon weave that locks in moisture and adds rich, smoky flavor.

Spicy Pork Rub

A touch of heat in a pork rub adds depth to every bite. Use your favorite spicy pork rub—smoky, sweet, or herb-forward blends all work well. The rub forms a savory crust that pairs perfectly with the bacon exterior.

After seasoning, the tenderloin is wrapped in a bacon weave. The weave keeps the bacon in place as it renders and crisps, producing a beautiful presentation and consistent texture.

Chilling the wrapped tenderloin in the refrigerator before cooking helps the bacon adhere and prevents it from shifting or shrinking while grilling.

Cook indirectly at 375°F so the bacon renders slowly without burning. Your target internal temperature for the pork is 145°F; this yields a juicy, slightly pink center while ensuring safety and great flavor.

Why You’ll Love This Dish

• Crispy bacon coating – Adds smoky richness and helps lock in juices.
• Simple seasoning – A spicy pork rub delivers big flavor with minimal effort.
• Grill-friendly – Ideal for Traeger grills, charcoal, or gas with indirect heat.
• Showstopper presentation – The bacon weave looks impressive for guests.
• Versatile sides – Pairs equally well with vegetables, mashed potatoes, or rolls for sliders.

Shopping List

You probably have most of the basics; here are the main items to pick up. For exact quantities, see the recipe card below.

Ingredients

• Pork tenderloin – A lean, tender roast that cooks quickly.
• Spicy pork rub – Any blend you enjoy: smoky, spicy, or sweet.
• Bacon – Sturdy strips that will crisp and hold a weave.

How To Make Bacon-Wrapped Pork Tenderloin

Overview: Season, weave the bacon, chill, and grill indirectly at 375°F until the pork reaches 145°F. Below is a clear step-by-step guide.

1. Season the pork:
   Pat the pork tenderloin dry. Rub evenly on all sides with about 4 tablespoons of spicy pork rub (adjust to taste).
2. Create the bacon weave:
   Lay 6–9 bacon strips vertically on parchment or plastic wrap, close but not overlapping. Fold back alternate strips, lay a horizontal strip across, then unfold. Continue alternating to form a tight 6×6-style weave. Trim or add strips as needed to cover the tenderloin.
3. Wrap and chill:
   Place the seasoned tenderloin on the center of the bacon weave and roll tightly, using the parchment or wrap to help shape. Wrap the whole bundle in plastic and refrigerate for 1 hour so the weave holds its shape while cooking.
4. Preheat grill:
   Set your grill for indirect cooking at 375°F. A Traeger or other pellet grill is ideal for steady, smoky heat, but a gas or charcoal grill set up for indirect heat also works.
5. Grill the tenderloin:
   Remove the plastic and place the tenderloin seam-side down on a parchment-lined sheet or directly on a rack. Cook for about 1 hour, checking periodically. The bacon should be crisp and the internal temperature of the pork should read 145°F with an instant-read thermometer.
6. Rest and slice:
   Let the tenderloin rest 5–10 minutes to allow juices to redistribute before slicing into medallions. Serve warm.

FAQ

Can I prep this ahead of time?

Yes. Wrap the pork in the bacon weave up to 24 hours ahead and keep it refrigerated until you’re ready to grill.

How do I reheat leftovers?

Reheat gently in a skillet over medium heat or in a 325°F oven until warmed through. Avoid the microwave, which can soften the bacon.

Can I use a different rub?

Absolutely. Try smoky, sweet, herbaceous, or peppery rubs—any pork-friendly seasoning will work.

Is oven-baking an option?

Yes. Roast on a wire rack set over a sheet pan at 375°F for similar timing, until the internal temperature reaches 145°F.