Bacon Wrapped Herb Smoked Pork Tenderloin
Prep Time: 30 minutes
Cook Time: Smoke for 15 mins then cook 16-20 mins
Serves: 4-6 people
Recommended Pellets: Any
1 pork tenderloin (approx. 2-2.5 lb.)
1/2 lb. Bacon
For the Rub:
2 Tablespoons extra virgin olive oil
2 Tablespoons minced fresh rosemary
1 Tablespoons minced fresh garlic
2 Teaspoons kosher salt
1 Teaspoons ground black pepper
Trim excess fat and silver skin from tenderloin; set aside. Combine olive oil, rosemary, garlic, salt and pepper in a small bowl and mix well.
Coat tenderloins with rub; set aside.
Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Once lit while leaving it on the smoke setting, place the tenderloin (without bacon) on the smoker and let smoke for 15 mins to infuse meat with extra smoke. Remove meat and set aside. Close the lid and turn the temperature up to High. Allow the grill to preheat for 10-15 minutes.
Whiles the smoker is coming up to the high temp, wrap the pork tenderloin in bacon securing with toothpicks or butchers string.
Place the tenderloin directly on the grill grate and roast with the lid closed for 16-18 minutes, turning once until internal temperature reads 145 degrees F when inserted into the thickest part of the loin.
Remove from the grill and allow to rest for at least 5 minutes before slicing. Drizzle with extra olive oil and salt and pepper.