Bacon-Wrapped Pork Tenderloin

June 30th, 2009 | Posted in Killer Pork Recipes | No Comments »
Backstory: Bacon-Wrapped Pork Tenderloin

GMF-Recipes2Backstory: Here is an old standby that is sure to please. This is one of the easiest recipes that I have. You can vary this one in many ways, but the original is hard to beat.


  • 1 – whole pork tenderloin (2 halves)
  • 2 – serrano peppers
  • 1/2 lb – thick-sliced, natural bacon (no nitrites or preservatives)
  • Smoked Jalapeno Salt


  1. The preparation can be done the night before cooking. Rinse the tenderloin and separate into each half. Sprinkle the Jalapeno Salt on each half. Slice the peppers into quarters and remove the seeds and veins. Place some of the peppers on the inside against each half of the tenderloin.
  2. Place a slice of bacon between the peppers and press the halves together (sandwich goes: pork, peppers, bacon, peppers, pork).
  3. Then, use the rest of the bacon to wrap up the outside and keep the halves together.
  4. One tip is to lay the bacon out first in a line and then place the pork in the middle.
  5. Then, pull each end of the bacon over the top.
  6. Sprinkle some more of the Jalapeno salt on the outside and place back in the refrigerator (in foil) until ready to cook.
  7. Turn the smoker on medium (about 300 degrees) and place the pork directly on the center of the cooking surface.
  8. Use a digital thermometer to check the meat temperature until it reaches 155-160 degrees (approximately 2 hours).
  9. Let rest for 10 minutes, slice and serve.

Cooking time (duration): 20

Number of servings (yield): 6

Meal type: supper

Culinary tradition: USA (Southwestern)

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