Smoked Bacon-Wrapped Pork Tenderloin

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.

Course dinner, Entree

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 564kcal

Author Imma

Ingredients

1 8-ounce package bacon (about 13 strips)
2 pork tenderloins, trimmed (about 1¼ pounds)
Salt and freshly ground black pepper
2 tbsp Dijon mustard

Pork Seasoning

2 tablespoons brown sugar (optional)
1 teaspoon thyme
1 teaspoon oregano
2 teaspoon granulated garlic
2 teaspoon granulated onion

Instructions

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.

Nutrition