Smoked pork tenderloin wrapped in bacon is a mouth-watering dish that will make your guests swoon.
In this blog post, we'll reveal our secret to creating the perfect smoked pork tenderloin wrapped in bacon that is juicy, tender, and full of flavor.
Whether you're hosting a barbecue or a dinner party, this dish is sure to impress. Let's get started!
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Why Pork Tenderloin is a Great Choice for Smoking
Pork tenderloin is an excellent cut of meat for smoking because it is lean, tender, and cooks quickly. It is also affordable and widely available. When smoked, pork tenderloin absorbs the flavors of the wood chips and seasonings, creating a delicious and unique taste.
When wrapped in bacon, pork tenderloin becomes even more succulent and flavorful. The bacon adds richness, smokiness, and a crispy texture that contrasts nicely with the tender meat.
Choosing the Right Pork Tenderloin
Size matters when it comes to pork tenderloin. Look for a tenderloin that weighs between 1 and 1.5 pounds, which is the ideal size for smoking.
Quality is also essential. Choose a pork tenderloin that is fresh, well-trimmed, and free of excess fat. Look for meat that is pinkish-red and has a small amount of marbling.
Smoked Pork Tenderloin preparation
Before smoking the pork tenderloin, you'll need to trim it and season it properly. Start by removing any excess fat or silver skin from the meat. Then, season the tenderloin with your favorite dry rub or marinade. Allow the meat to marinate for at least 30 minutes, or up to 24 hours if you have time.
If you want to take your pork tenderloin to the next level, brining is another option. Brining involves soaking the meat in a salt and sugar solution, which helps to tenderize and flavor the meat. To brine a pork tenderloin, combine 4 cups of water, ¼ cup of kosher salt, and ¼ cup of brown sugar in a large bowl. Stir until the salt and sugar dissolve, then add the pork tenderloin. Cover and refrigerate for 1 to 2 hours.
Smoked Pork Tenderloin: Time to wrap in Bacon
The key to wrapping a pork tenderloin in bacon is to use the right bacon and wrap it tightly around the meat. Choose thick-cut bacon that is not too fatty or too thin. You'll need enough bacon to cover the entire tenderloin, so plan accordingly.
To wrap the pork tenderloin, start by laying the bacon strips side-by-side on a cutting board. Place the seasoned pork tenderloin on top of the bacon strips and wrap the bacon around the meat, overlapping the strips slightly. Secure the bacon with toothpicks or kitchen twine. This will help the bacon stay in place while smoking and prevent it from unraveling.
Smoking the Pork Tenderloin
When it comes to smoking pork tenderloin, the type of wood chips you use is important. Hickory, apple, cherry, and maple are all good options that complement the flavors of pork. Soak the wood chips in water for at least 30 minutes before using them to prevent them from burning too quickly.
Preheat your smoker to 225°F. Place the wrapped pork tenderloin on the smoker rack and add the soaked wood chips. Smoke the tenderloin for 2 to 3 hours, or until the internal temperature reaches 145°F. Check the temperature every 30 minutes using a meat thermometer.
Smoked Pork Tenderloin: time to Serve and Enjoy
Once the pork tenderloin is cooked, remove it from the smoker and let it rest for 5 to 10 minutes. This allows the juices to redistribute and ensures that the meat is tender and juicy. Slice the pork tenderloin into ½-inch slices and serve with your favorite sides and accompaniments.
Some suggested sides and accompaniments include roasted vegetables, mashed potatoes, coleslaw, or a fresh garden salad. For drinks, consider pairing the pork tenderloin with a full-bodied red wine, such as a Cabernet Sauvignon, or a refreshing beer, such as an IPA or a lager.
In conclusion, smoking pork tenderloin wrapped in bacon is a delicious and impressive dish that is easy to make. By following these simple steps, you'll be able to create a juicy and tender pork tenderloin that will leave your guests wanting more. So fire up your smoker and get ready to impress!
Smoked Pork Tenderloin: FAQ (Frequently Asked Questions)
A: A pork tenderloin smoked at 225 degrees Fahrenheit will take about 2 to 2.5 hours to cook to an internal temperature of 145 degrees Fahrenheit.
A: To smoke a pork tenderloin without drying it out, you can use a few different methods. One method is to brine the tenderloin before smoking it. This will help to keep the meat moist. Another method is to wrap the tenderloin in bacon before smoking it. The bacon will help to keep the meat moist and add flavor.
A: A pork tenderloin smoked at 250 degrees Fahrenheit will take about 1.5 to 2 hours to cook to an internal temperature of 145 degrees Fahrenheit.
A: The ideal temperature for smoking a pork tenderloin is 225 to 250 degrees Fahrenheit. This will help to ensure that the meat is cooked evenly and that it does not dry out.
A: Both 225 and 250 degrees Fahrenheit are good temperatures for smoking pork butt. The higher temperature will cook the meat faster, but it may also dry it out. The lower temperature will take longer to cook, but the meat will be more moist.
A: Yes, you can smoke pork tenderloin at 275 degrees Fahrenheit. However, the meat will cook faster at this temperature, so it is important to monitor it closely to prevent it from drying out.
The Most Amazing Smoked Pork Tenderloin Wrapped In Bacon Recipe (You'll Be The Hit Of The Party!) Conclusion
So there you have it, the most amazing smoked pork tenderloin wrapped in bacon recipe! This dish is sure to be a hit at your next party, and it's even easier to make than you might think. With just a few simple ingredients and a little bit of time, you can create a delicious and impressive dish that will wow your guests.
Here are a few tips for making the perfect smoked pork tenderloin wrapped in bacon:
- Use a good quality pork tenderloin.
- Brine the tenderloin before smoking it.
- Wrap the tenderloin in bacon before smoking it.
- Smoke the tenderloin at a low temperature (225 to 250 degrees Fahrenheit).
- Let the tenderloin rest for 5 to 10 minutes before slicing.
With these tips in mind, you're sure to create a smoked pork tenderloin wrapped in bacon that is juicy, tender, and flavorful. So fire up your smoker and get ready to impress!
Here are some additional thoughts that you can include in your conclusion:
- The smoky flavor of the bacon is the perfect complement to the juicy, tender meat.
- The bacon also helps to keep the meat moist, so it doesn't dry out during cooking.
- This dish is easy to make, but it looks and tastes like you spent hours in the kitchen.
- It's a great dish to serve at a party or potluck.
- It's also a delicious and satisfying meal for a family dinner.
I hope this helps!
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