Smoked Bacon-Wrapped Pork Tenderloin

Step 1

Build a 2 zone fire in your grill for indirect cooking. Prep the grill by arranging the coals on one side to create a 2-zone fire. Allow to the grill to come to and maintain 225 to 250.

Step 2

Remove the pork tenderloin from the package and pat dry.

Step 3

Trim the silverskin from the tenderloin clean up and unnecessary fat pieces.

Step 4

On a clean work surface, arrange the bacon in a single layer, with long edges barely overlapping. Make a 10 to 12” rectangle, long enough to go long edge to long edge of your tenderloin.

Step 5

Place the tenderloin in the center of the bacon and season with salt and PK. Roll the pork tenderloin making sure to evenly coat all sides.

Step 6

Brust all sides with a thin layer of Head Country BBQ sauce.

Step 7

Carefully wrap the bacon slices around the tenderloin. Start with the last strip of bacon you placed down to make the rectangle.

Step 8

Grab the thin edge of back and wrap it around the pork at an angle.

Step 9

Repeat with the thicker edge overlapping the first. Layer the rest of the bacon strips on weaving them slightly over one another, tightly tucking the edges in until you reach the end.

Step 10

Secure the bacon in place with toothpicks or kitchen twine.

Step 11

Place the bacon wrapped pork tenderloin on the cooler side of the grill and cover.

Step 12

Grill for 1 hour. Check the tenderloin and baste with barbecue sauce.

Step 13

Flip with grilling tongs and baste the other side.

Step 14

Continue grilling for another 1 ½ to 2 hours until the pork temps at 140F, checking every 30 minutes to make sure the bacon isn’t overcooking.

Step 15

In the last 10 minutes of grilling, baste with barbecue sauce one final time.

Step 16

If the bacon hasn't crisped enough, increase the heat on the grill and carefully sear the bacon.

Step 17

Once the pork has temped at 140° F, and the bacon is as crisp as you would like, remove the pork tenderloin from the grill.

Step 18

Allow the pork to rest for 5 minutes and the meat to come to 145° F.

Step 19

Remove all the toothpicks before slicing and serving hot.

Step 20

Add extra barbecue on the side if you want more kick for dipping!