Smoked Bacon-Wrapped Pork Tenderloin is a delicious low-carb, keto-approved dish. Perfectly seasoned pork tenderloin wrapped in bacon then slow-cooked in a smoker. Talk about fork-tender, juicy, and delectable goodness with every bite.
It hasn’t been a week since testing my recipe for this blog, but my son is requesting this bacon-wrapped tenderloin again for dinner. And there, my friend, is a straight-out kid-approved success! Oh yes! Not only is this dish kid-friendly, but it’s also low carb and keto-approved.
Bacon and tenderloins for the win! Being fit and healthy has never been this fun. Enjoying meat and eating to your heart’s content without gaining weight is a dream come true. But, of course, you still need to eat in moderation and practice keto only with proper guidance from professionals.
Why Bacon Makes it Better
The bacon plays a significant role in this recipe. Not only does it adds more savory flavor to our meat, but it also makes this dish more delicious and inviting. And most of all, it locks all the great flavors inside, keeping the meat moist and tender despite the long cooking hours. While the bacon, more fabulous than ever, crisps on the outside during the whole process.
This flavorsome stunner is incredibly easy to make with a simplified homemade seasoning blend that’s also customizable. Once you’re done with your bacon-wrapping technique, sit back, relax, and let the smoker do its magic. 😉
- Tenderloin – This cut of meat is also known as pork steak, pork fillet, or gentleman’s cut. It’s the perfect cut for our smoker recipe because it’s not too thick or thin. So, it won’t take a long time to cook.
- Seasonings – I opted for a homemade blend of herbs and spices – a mix of thyme, oregano, brown sugar, garlic, and onion powder. And for extra moisture and a kick of tanginess, I also rubbed my meat with Dijon mustard.
- Bacon – Bacon alone is already a winner. Imagine bacon + flavorful pork tenderloins = double delectable goodness! Oh yeah!
How to Smoke Bacon-Wrapped Pork Tenderloin
Season and Refrigerate
- Salt and Pepper – Season pork tenderloin with salt and generously sprinkle the tenderloin with black pepper.
- Rub – Then rub about a tablespoon of mustard all over each pork tenderloin to fully cover the tenderloin.
- Season – Generously sprinkle with desired seasoning blend. I have used several seasonings, and they all work. You get to choose what works best for you.
- Wrap the bacon adds both flavor and prevents the tenderloin from drying out due to the prolonged cooking time in the smoker.
- Rest – You may wrap the pork tenderloin in plastic wrap and refrigerate it for 2-4 hours.
- Preheat the Smoker – When ready to cook, preheat the smoker to 225 degrees F.(107–121°C).
- Let it Cook – Carefully place wrapped pork tenderloin on the smoker and close. Smoke for 2 – 3 hours or until the meat thermometer inserted in the thickest portion registers 145°F. This cut of meat is very lean and should not be cooked over 150°F.
- Remove and Serve – Remove from smoker, and let stand for about 10 -15 minutes before slicing. Serve with chimichurri recipe or mango salsa.
- Other Seasonings – You can also use Creole seasoning, seasoned salt, or jerk seasoning to season your pork before wrapping it with bacon to lock in all the flavors. And, of course, you can also jazz it up with cayenne and pepper flakes to crank up the heat.
- Marinade – Instead of the seasoning blend, you can also use my homemade BBQ sauce or Jerk sauce as a marinade. This will surely bring more flavor and juicylicious goodness to our tenderloins.
- Cooking Method – Don’t fret if you don’t have a smoker at home because you can bake this bacon-wrapped tenderloin instead. It will still be as amazing even without the smoky flavor. But if you want to achieve the smoky flavor, liquid smoke can easily do the trick. 😉
Tips and Tricks
- To make our dish even more special and fancy, you can brush it with garlic butter, maple syrup glaze, or brown sugar bourbon for a fantastic finish.
- Use cooking twine to keep the bacon in place.
- If you have time to spare; channel your inner creativity by making a bacon weave to wrap your pork tenderloin. This will make a perfect centerpiece for your backyard BBQ or picnic spread.
- Allow the pork to rest for 10-15 minutes before serving. The residual heat will continue cooking the meat while trapping the moisture inside for the tender, juicy goodness.
- A meat thermometer will read 145℉/68℃ when your tenderloin is done.
It would be best to marinate the meat ahead to infuse all the flavors and lock them inside. Just make sure to store it properly in the fridge or freezer to avoid bacterial growth and spoilage. Then cook it in a smoker on the day of serving to enjoy it warm, smoky, and really juicy.
If you decide to freeze it, thaw it in the fridge overnight, then let it come to room temperature while getting the smoker ready.
Tip: Do not marinate the pork for more than 72 hours, or the meat may start to get mushy, especially if you’re using an acidic marinade.
Serving and Storage Instructions
To complete our comfort food combo, you can serve this bacon-wrapped pork tenderloin with seasoned rice. You’ll love it with mango salsa or chimichurri on the side. And just like that, you’ll enjoy a restaurant-quality meal without really spending much. Yet it offers the same fancy-schmancy dinner vibes, all done in the comfort of your home. 😉
As for the leftover storage instructions (I doubt there’ll be any), I recommend wrapping the bacon-wrapped pork tenderloin with foil or plastic wrap. Then put it into a freezer-safe resealable bag, removing as much air as possible to prevent drying out the meat. You refrigerate it for 3 days or freeze it to extend its shelf life for 3 months.
To reheat, bake in a preheated 325℉/163℃ oven for 10-15 minutes, covered or wrapped with foil. Or reheat in an air fryer for 5-7 minutes at 350℉/177℃. If using a microwave, set it on a medium setting and reheat the leftover in 30-second intervals for 3-5 minutes or until warm.
Yes, you can. But since pork loin is a tougher cut of meat than tenderloin, the cooking time will be a little longer and vary depending on your meat’s size.
The cooking time depends on the size of your tenderloin. Mine took about 2-3 hours. To be safe, check for the meat’s internal temperature to check for doneness. It should read 145 degrees F to be considered cooked and safe to eat.
The ideal temperature to smoke pork tenderloins is 225-250 degrees F. Not too high so that the meat won’t dry out from the prolonged cooking time.
What to Serve with Smoked Bacon-Wrapped Pork Tenderloin
Our scrumptious pork tenderloin with bacon is easy to serve with any of your favorite sides. And If I may recommend, you can check out these fantastic side dish recipes below to pair them with.
More Outstanding Smoked Recipes to Try
These smoked tenderloins are ridiculously tasty on their own. But the bacon makes it even more stunning and mouthwatering. Yay for bacon! You can receive more awesome recipes like this if you subscribe to my newsletter. So, hit it, and let’s stay connected. 😉
Smoked Bacon-Wrapped Pork Tenderloin
This delicious low-carb, keto-approved dish is made with perfectly seasoned pork tenderloins wrapped in bacon and slow-cooked in a smoker, giving you fork-tender and juicy, delectable goodness with every bite. Serve it with Rice Pilaf or Roast Garlic Mashed Potato for a perfect family-friendly comfort food combo.
Season the pork tenderloin with salt and generously sprinkle it with black pepper.
Then rub a tablespoon of mustard over each pork tenderloin to thoroughly cover them.
Generously sprinkle them with the desired seasoning blend. I have used several seasonings, and they all work great. So you get to choose what works best for you.
Wrap the pork tenderloin with bacon (the bacon adds both flavor and prevents the tenderloin from drying out due to the prolonged cooking time in the smoker).
You may wrap the pork tenderloins in plastic wrap and refrigerate them for 2-4 hours.
When ready to cook, preheat the smoker to 225℉/107°C. Carefully place bacon-wrapped pork tenderloin in the smoker and close it. Smoke for 2–3 hours or until the meat thermometer inserted in the thickest portion registers 145°F/63℃. This cut of meat is very lean and should not be cooked over 150°F/66℃.
Remove from smoker, and let stand for 10-15 minutes before slicing. Serve with chimichurri or mango salsa.
Serving: 100g| Calories: 564kcal (28%)| Carbohydrates: 4g (1%)| Protein: 94g (188%)| Fat: 16g (25%)| Saturated Fat: 5g (31%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 6g| Trans Fat: 1g| Cholesterol: 295mg (98%)| Sodium: 280mg (12%)| Potassium: 1811mg (52%)| Fiber: 1g (4%)| Sugar: 3g (3%)| Vitamin A: 28IU (1%)| Vitamin C: 1mg (1%)| Calcium: 40mg (4%)| Iron: 5mg (28%)
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