Smoked pork tenderloin is one of the best bites in BBQ. It’s a cinch to prep, takes on just the right amount of smoke flavor at a low-and-slow 250 degrees F, and looks spectacular on the dinner table. Here we tell you how long to smoke pork tenderloin, what pork tenderloin seasoning works best, and at what temp to set your grill when you’re smoking pork tenderloin. We even offer a few tips on what to serve on the side.
This is more than just playing with meat. Its brains and beauty combined with a bit of whiskey fueled sass combined to deliver the best content for aspiring BBQ junkies and meat addicts across the globe. Kita Roberts is a meat maven who's not afraid to get a little grit under her nails and get wild with food and dive deep into the relationships that get it from pasture to plate.
VISIT GIRL CARNIVORE1 pork tenderloin (1-1 ½ pounds—sometimes these come in a two-pack. If you buy two, simply double the amounts in this recipe and smoke both tenderloins.)
10 oz. bacon, regular cut (not thin cut, not thick cut)
½ tsp. salt
1 Tbsp. Head Country Championship Seasoning, High Plains Heat
½ C. Head Country Bar-B-Q Sauce, your favorite flavor, divided
Begin by building a two-zone fire in your grill. Do this by lighting coals then mounding them on one side on the bottom rack of your grill. If you’re using a gas grill, light just half the burners.
We want the grill to come to temperature at 250 degrees F. This means you’ll light about a half chimney of coals. If using a gas grill, set your heat to medium-low.
Preheat the grill while you prep your pork tenderloin.
Remove the pork tenderloin from the package and pat dry. Using a small, sharp trimming knife, trim the silverskin from the tenderloin.
On a clean work surface, arrange bacon slices in a single layer, with long edges barely overlapping. Use strips to form a 10-12-inch rectangle, or long enough to be the same as the length of your tenderloin.
Place the trimmed tenderloin in the center of the assembled bacon. Season with salt and Head Country Championship Seasoning in High Plains Heat. Roll the pork tenderloin, making sure to evenly coat all sides with seasoning. Brush all sides with a thin layer of Head Country Bar-B-Q sauce.
Carefully wrap the bacon slices around the tenderloin. Some of the bacon will likely overlap when wrapping. Secure the bacon in place with toothpicks or kitchen twine.
Place the bacon-wrapped pork tenderloin on the indirect-heat side of your grill and cover. Cook, rotating the tenderloin once every 45 minutes, until an internal thermometer inserted into the center of the tenderloin reads 135 degrees F. Brush the tenderloin with a layer of Head Country Bar-B-Q sauce. Continue cooking until the thermometer registers 140 degrees F, being careful to not burn the Bar-B-Q sauce glaze. Remove the pork tenderloin from the grill.
Allow the pork to rest for 5 minutes. (The meat will come to 145 degrees F during this rest.)
Remove all toothpicks from the tenderloin. Slice into medallions and serve hot, and with extra Bar-B-Q sauce for dipping.
Need ideas for pork tenderloin sides? Check out our ideas below.
