How To Make A Bacon Wrapped Smoked Pork Tenderloin With A Maple Bourbon Marinade

One of the most delicious and satisfying ways to cook pork tenderloin is by smoking it. The smoking process infuses the pork with a rich, smoky flavor that is hard to beat.

While it may seem intimidating at first, smoking pork tenderloin is actually quite simple especially, with the Pit Barrel Cooker.

Regardless of the type of smoker that you use one of the most popular pork tenderloin recipes is bacon wrapped smoked pork tenderloin. The combination of the smoky flavor from the smoker and salty bacon creates an irresistible taste that everyone loves. To make this recipe, you'll need to season the pork with your favorite rub or marinade before wrapping it in bacon and smoking it until it's cooked through.

Another delicious way to smoke pork tenderloin is by marinating it in a Kentucky bourbon sauce. The Kentucky bourbon pork tenderloin recipe involves soaking the meat in a mixture of bourbon whiskey, brown sugar, teriyaki sauce, garlic, and other spices overnight.

Luckily with the recipe, we are about to share, you don't have to make the hard decision of choosing between marinating the meat with Kentucky bourbon or wrapping the meat in bacon because we are going to do both!

So if you are ready to get started then I am ready to go!

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Tips For Choosing The Right Pork Tenderloin For Smoking

Let's start with the star of the show the pork tenderloin(you thought I was going to say bacon). If you are looking for a flavorful end result then choosing the right pork tenderloin is crucial.

Believe me when I say that not all pork is created equal, and selecting the right cut can make a world of difference in the final dish.

One of the most significant factors to consider when choosing a pork tenderloin is the quality of the meat. Look for cuts with firm, pinkish-red flesh that are marbled with fat. I recommend choosing meat that has a reddish color. Typically the redder the meat the more juice, moisture, etc are in the meat. If you choose a light pink or grayish in color piece of pork tenderloin then it will end up being dry and non-flavorful.

Freshness is also vital; choose cuts that have been stored at low temperatures to maintain freshness. Unless you are smoking the meat the same day that you purchase it then make sure to choose one that has an expiration date that is farther out than the current date.

Another factor to consider when choosing your cut of pork is how it was raised. Animals that were raised humanely on sustainable farms tend to produce better-tasting meat than those raised in cramped conditions on factory farms.

Speaking of factory farms, meats from a local butcher tend to be of higher quality when comparing them to big box stores that buy in bulk.

How Tp Prepare The Pork Tenderloin Utilizing An Overnight Marinade

Preparing a succulent pork tenderloin at home can be a daunting task for many. However, with proper preparation, it can become a signature dish.

The key to a perfectly cooked pork tenderloin is to marinate it before cooking. Since pork tenderloin is a lean piece of meat it absorbs a marinade very well. Which enhances its flavor and ensures that the meat remains juicy and tender.

Before marinating the pork tenderloin, trim off any excess fat or silver skin. This will prevent the meat from becoming tough during cooking.

You can create your own marinade by mixing herbs, spices, oil, and acid together in a bowl. Use ingredients like garlic, rosemary, thyme, or soy sauce depending on your preference.

Once you have mixed all ingredients together, pour the marinade over the trimmed pork tenderloin and make sure that every part of the meat is coated evenly with the marinade.

Kentucky Bourbon Pork Tenderloin Marinade

Now If you're a fan of bourbon, this marinade recipe will be right up your alley. The sweet and smoky flavor of the bourbon-infused marinade pairs perfectly with the tender and juicy pork tenderloin. For an added twist use maple-flavored bourbon.

Smoking The Bacon Wrapped Pork Tenderloin

So the pork tenderloin has marinated overnight, it's time to add bacon and smoke it.

Here's how to do it:

1 Preheat your smoker between 225°F-275°F . Use wood chips or chunks like hickory, applewood, or cherry for a smoky flavor.

2 Remove the pork tenderloin from the marinade, rinse the tenderloin in the sink, and pat, pat, pat it dry with paper towels.

3 Apply an olive or canola oil binder to the pork tenderloin by coating the meat on both sides with the oil.

4 Season the pork tenderloin with your favorite dry rub. Make sure to season both sides.

5 Wrap the pork tenderloin with bacon slices, making sure to cover as much of the meat as possible.

6 Place the bacon-wrapped pork tenderloin on the smoker rack and let it smoke for about 45 minutes to an hour, or until the internal temperature reaches 145°F. The cooking time will depend on the size of the tenderloin, environmental factors such as wind or direct sunlight, and the temperature fluctuations of the smoker

7 Once the tenderloin is done, remove it from the smoker and let it rest for at least 10 minutes before slicing and serving.

8 Optional: Brush the pork tenderloin with barbecue sauce during the last 10 minutes of smoking for added flavor. I tend to use Pappy's XXX White Lightnin' BBQ Sauce

How Do I Wrap A Pork Tenderloin With Bacon

Lay the strips of bacon on the cutting board, I picked low-sodium bacon due to the dry rub having a good amount of salt in it.
Put a seasoned tenderloin on top, and begin folding the ends until the meet in the middle.
You don't have to pin the bacon in order to securely adhere to the meat. However, if you wish to, you can stabilize the bacon with toothpicks or kitchen twine.

Side Dishes That Pair Well With Bacon Wrapped Smoked Pork Tenderloin

Roasted vegetables (such as carrots, potatoes, or Brussels sprouts)
Grilled corn on the cob
Green salad with vinaigrette dressing
Garlic mashed potatoes
Baked beans
Coleslaw
Macaroni and cheese
Grilled or roasted asparagus
Sweet potato fries
Grilled peaches or pineapple

The possibilities are endless and you can choose sides based on your personal preference.

Conclusion Of How To Make Bacon Wrapped Smoked Pork Tenderloin

In conclusion, this recipe is a great way to enjoy the smoky flavor of barbecue without an overwhelming amount of effort. If done properly, the result will be a succulent and deliciously tender piece of pork.

Be sure to monitor the temperature throughout the cooking process, as this will ensure the meat is cooked through and evenly smoked.

Make sure to comeback to SmokyBeginnings.com as we are continuously adding new recipes and tips to the site.

KETTLE

KAMADO

BARREL

ADVANTAGE

Versatility: Can be used for a variety of cooking methods, including grilling, smoking, and even baking. Their dome-shaped lid allows for heat to circulate around the food, creating a convection-like cooking environment that is ideal for slow-cooking and smoking meats.

Temperature Control: Kamado grills are known for their excellent temperature control capabilities. They are designed to retain heat and regulate airflow, which makes them ideal for cooking a wide range of dishes.

Large Cooking Surface: Barrel grills are often larger than other types of charcoal grills, which means they have a larger cooking surface. This makes them ideal for cooking for larger groups of people or for cooking multiple items at once.

KETTLE

KAMADO

BARREL

DISADVANTAGE

Limited Cooking Space: While they are great for cooking for small to medium-sized groups, they may not be ideal for larger gatherings or when cooking for a large family. Additionally, some models may not have adjustable vents, which can make it more difficult to control the temperature.

Cost: One potential disadvantage of a Kamado grill is its high cost compared to other types of charcoal grills. Due to their construction and material, kamado grills can be significantly more expensive. Additionally, they may require a longer learning curve to use properly due to their unique design and cooking methods

Portability: One potential disadvantage of a barrel grill is that they can be quite bulky and difficult to move around, particularly if they're made of heavy materials like cast iron or steel. This can make it challenging to store the grill when it's not in use or transports it to different locations.

Bacon Wrapped Smoked Pork Tenderloin Frequently Asked Questions

Q: HOW LONG DOES IT TAKE TO SMOKE A BACON-WRAPPED TENDERLOIN?

A: Smoking a bacon-wrapped pork tenderloin typically takes about 1.5 to 2 hours at a temperature of 225°F to 250°F. However, cooking times may vary depending on the thickness of the tenderloin and the smoker's efficiency.

Q: HOW LONG TO SMOKE PORK TENDERLOIN AT 225°F?

A: Smoking a pork tenderloin at 225°F usually takes around 1.5 to 2 hours. It's essential to monitor the internal temperature of the meat using a meat thermometer and cook it until it reaches an internal temperature of 145°F.

Q: SHOULD YOU WRAP A PORK TENDERLOIN WHEN SMOKING?

A: Wrapping a pork tenderloin during smoking is optional. Some pitmasters prefer to wrap the tenderloin in foil or butcher paper halfway through the cooking process to help retain moisture and enhance tenderness.

Q: HOW DO YOU SMOKE A PORK TENDERLOIN WITHOUT DRYING IT OUT?

A: To smoke a pork tenderloin without drying it out, ensure the smoker's temperature is consistent and maintain a moist environment inside the smoker. Additionally, consider brining the tenderloin before smoking to help retain moisture.

Q: AT WHAT TEMPERATURE SHOULD I SMOKE A PORK TENDERLOIN?

A: Pork tenderloin is typically smoked at a temperature between 225°F and 250°F. This temperature range allows for slow and even cooking, resulting in tender and flavorful meat.

Q: HOW LONG TO SMOKE A 4 LB PORK TENDERLOIN?

A: Smoking a 4 lb pork tenderloin may take approximately 2.5 to 3 hours at 225°F to 250°F. However, it's crucial to rely on the meat's internal temperature rather than solely on cooking time.

Q: HOW DO YOU KEEP A PORK LOIN MOIST WHEN SMOKING?

A: To keep a pork loin moist when smoking, consider brining the meat before smoking, using a water pan in the smoker to maintain moisture, and avoiding overcooking. Additionally, basting the pork loin with a flavorful liquid during smoking can help keep it moist.

Q: HOW DO YOU KEEP PORK LOIN MOIST IN A SMOKER?

A: Keeping a pork loin moist in a smoker involves controlling the smoker's temperature, using a water pan to create a humid environment, and monitoring the meat's internal temperature. Additionally, wrapping the pork loin in foil or butcher paper during smoking can help retain moisture.

Q: HOW LONG TO SMOKE A 1.5 LB PORK TENDERLOIN?

A: Smoking a 1.5 lb pork tenderloin may take approximately 1 to 1.5 hours at 225°F to 250°F. It's essential to monitor the meat's internal temperature and cook it until it reaches 145°F for optimal doneness.