If you enjoy juicy, tender pork, you’ll love this Pit Boss bacon-wrapped pork loin recipe. The bacon keeps the pork moist through the entire cook, and the fat renders into the meat as it smokes — crispy caramelized bacon on the outside, juicy pork all the way through.
I’ve made this to impress at dinner parties, and the leftovers sliced cold in sandwiches during the week are genuinely better than the original meal.
Table of contents
What You’ll Need for Bacon Wrapped Pork Loin
- Pork Tenderloin: Try to buy fresh rather than frozen if you can — frozen tenderloins release water as they thaw, and that moisture sits on the surface and prevents the bacon from crisping properly. Pat completely dry before the rub goes on regardless.
- Bacon: Go with regular cut, not thick cut. Thick bacon takes longer to render and crisp than the tenderloin takes to cook
- Brown Sugar: This is what caramelizes around the bacon during the smoke and gives the crust that sticky, slightly sweet finish. Don’t skip it or substitute with white sugar — the molasses in brown sugar is what gives the color and the depth.
- BBQ Sauce
- BBQ Rub
- Salt and Pepper to season
How to Make Pit Boss Bacon Wrapped Pork Loin
Step 1: Prepare the Tenderloin
Preheat the Pit Boss to 250°F. Cherry or apple wood pellets work well here — both give a mild, slightly sweet smoke that complements pork without overpowering it. Trim any visible fat and remove the silverskin from the tenderloin — the silverskin doesn’t render and will stay tough through the cook.
Apply a thin layer of mustard or oil as a binder, then coat evenly with salt, pepper, and BBQ rub. Press the rub in firmly. Sprinkle brown sugar along the length of the tenderloin and pat it down — this is what caramelizes around the bacon during the smoke.
Starting at one end, lay the bacon strips, slightly overlapping, and wrap them around the tenderloin tightly. Secure each strip with a toothpick soaked in water for 30 minutes first — this stops them from burning before the bacon has set.
Step 2: Cook the Tenderloin and Glaze With BBQ Sauce
Place the wrapped tenderloin on the Pit Boss grates and insert a temperature probe into the thickest part. Smoke at 250°F until the internal temperature reaches 145°F — for a 1.5 lb tenderloin, this takes approximately 45–75 minutes.
At the 30-minute mark, the bacon will have started to tighten and go golden. The fat will be rendering, and you’ll start to smell the caramelized brown sugar and smoke.
Don’t pull it until the probe reads 145°F — bacon can look done before the pork inside is cooked through. Remove from the smoker and rest for 10 minutes before slicing.
Storage/ Reheating Instructions
To reheat leftovers, preheat the oven to 325°F. Place the pork in an oven-safe dish with a splash of broth or apple juice and cover with foil. Heat for 15–20 minutes until the internal temperature reaches 145°F. An air fryer at 350°F for 5 minutes also works well and re-crisps the bacon better than the oven. For more detail see reheating smoked pork loin.
Rub/ Glaze Variations
The brown sugar and BBQ rub combination in this recipe gives you a sweet, smoky crust. For a maple glaze, brush maple syrup over the bacon in the final 15 minutes of the cook — it caramelizes quickly at 250°F and gives the bacon a glossy, lacquered finish.
A honey-and-Dijon mix also works well, brushed on at the same stage — the mustard cuts through the sweetness and pairs well with the pork. For a spicier version, mix your BBQ rub with a teaspoon of cayenne before applying.
What Temperature to Smoke Bacon Wrapped Pork Tenderloin at
Smoke at 250°F throughout. Always pull by temperature — 145°F is the USDA safe minimum for whole pork cuts and at this temperature the tenderloin will still be slightly pink in the centre. That’s correct, not undercooked. Going to 160°F almost guarantees a dry result.
| Tenderloin Weight | Estimated Time at 250°F | Pull Temp |
|---|---|---|
| 1 lb | 45–55 min | 145°F |
| 1.5 lb | 55–75 min | 145°F |
| 2 lb | 75–90 min | 145°F |
What To Serve With Bacon Wrapped Pork Loin
This recipe pairs well with some of our favorite side dishes:
Pit Boss Bacon Wrapped Pork Loin
Equipment
- Pit Boss Grill
- Wood Pellets of choice
Ingredients
- 1.5 lbs pork tenderloin
- 1 lb of bacon
- 2 tablespoons BBQ Rub or Pork BBQ
- 4 tablespoons BBQ Sauce
- 2 tablespoons Brown Sugar
Instructions
- Preheat the smoker to 250°F. Trim any fat and the silverskin from the pork. Apply a binder, then apply, salt, pepper and your favorite BBQ rub. Then pour the brown sugar along the tenderloin and pat it down.
- Wrap pork tenderloin with bacon. Use toothpicks to hold the bacon in place. To prevent burning, soak the toothpicks in water before use.
- Place in smoker and add temperature probe Smoke the meat at 250°F until it reaches an internal temperature of 145°F. For a 1.5 lb tenderloin this takes approximately 45–75 minutes at 250°F. Always pull by temperature not time.
- Remove from the grill and let rest for about 10 minutes.
- Serve and enjoy!
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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