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 to 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:
- 1Preheat your smoker between 225°F-275°F . Use wood chips or chunks like hickory, applewood, or cherry for a smoky flavor.
- 2Remove the pork tenderloin from the marinade, rinse the tenderloin in the sink, and pat, pat, pat it dry with paper towels.
- 3Apply an olive or canola oil binder to the pork tenderloin by coating the meat on both sides with the oil.
- 4Season the pork tenderloin with your favorite dry rub. Make sure to season both sides.
- 5Wrap the pork tenderloin with bacon slices, making sure to cover as much of the meat as possible.
- 6Place 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
- 7Once the tenderloin is done, remove it from the smoker and let it rest for at least 10 minutes before slicing and serving.
- 8Optional: 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
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.
Bacon Wrapped Smoked Pork Tenderloin frequently asked Questions
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.
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.
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.
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.
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.
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.
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.
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.
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.
Smoked Bacon Wrapped Pork Tenderloin With Kentucky Bourbon Marinade
Equipment
- 1 Pit Barrel Cooker
Ingredients
Marinade Ingredients
- 2 tbsp Teriyaki sauce
- 2 tbsp Brown sugar
- 5 tsp Worcestershire sauce
- 1/2 tsp Cinnamon
- 1/2 tsp Black pepper
- 1/2 tsp Kosher salt
- ¼ cup Kentucky bourbon I used Cooper's Mark Maple Bourbon
- 1 tsp Minced garlic
- 3-4 tbsp Your favorite dry rub I am using Everglades all-purpose seasoning salt with a sprinkle of Paprika.
Pork Tenderloin Ingredients
- 1-1.5 lbs Pork Tenderloin
- 12 oz Low Sodium Bacon
Instructions
Marinade Instructions
- In a mixing bowl, whisk together the Bourbon, Teriyaki sauce, Worcestershire sauce, Cinnamon, Â Brown Sugar, Minced Garlic, Salt, Black Pepper, and Dry Rub.
- Add the pork tenderloin along with the marinade into a 1-gallon-sized freezer bag and make sure it's fully coated with the marinade.
- Marinate the pork in the fridge for at least 2 hours, but ideally overnight.
Pork Tenderloin Instructions
- Before placing the pork tenderloin into the freezer bag with the marinade. Remove any excess silver skin and excess fat from the pork tenderloin.
- The next day remove the pork tenderloin from the marinade and discard the marinade. Make sure to rinse the pork tenderloin and pat dry.
- Add an olive oil binder on the pork tenderloin and season using your favorite rub
- Wrap the pork tenderloin with bacon
- Add the pork tenderloin to the Pit Barrel Cooker or your choice of smoker and smoke until it reaches and internal temperature of approximately 145℉
- Remove from the Pit Barrel Cooker and let rest for 10 minutes.
- Slice and Serve
