BBQ Bacon Wrapped Pork Tenderloin

Cooks: 144°F (62.2°C) for 4 hours

Recipe by Darrin Wilson, Fire & Water Cooking

This is another simple and delicious recipe that lets you use sous vide to par cook the bacon and get your pork to the perfect internal temperature while still allowing you to get a great smoke profile!


For the Pork Tenderloin

  • 2 lb pork tenderloins (usually sold in 1 pack) (900g)
  • ¼ cup sweet BBQ rub of your choice
  • 1 cup sweet BBQ sauce of your choice
  • 12 slices of thin sliced bacon


For the Pork Tenderloin

Using the slices of bacon, make a bacon weave by laying 6 of the slices down in a tight row, then fold every other strip back and place another strip in the empty space and replace the folded sections. Reverse the process and add another strip of bacon until the weave is complete. If you need to, you can find a video on YouTube on how to make a bacon weave.

Season the tenderloins with about half of the BBQ rub of your choice. Place the seasoned tenderloins inside the bacon weave and fold the weave over, encasing the tenderloins. Season the outside of the bacon with some of the BBQ rub. Place the tenderloins wrapped in bacon in a vacuum or Ziploc freezer bag and seal.

Sous vide the pork at 144°F (62.2°C) for 4 hours.

Fire up the smoker or grill to 285°F (140.6°C) with a little pecan or cherry wood.

Remove the tenderloin from the bag, add a little more of the rub, and then place on a wire rack on top of a sheet pan to catch the access fat. Place the pork in the grill and smoke for at least 45 minutes to 1 hour until the bacon starts to crisp. Baste the outside with the BBQ sauce and cook for an additional 15-20 minutes until the bacon caramelizes. Remove from the smoker and let rest for 10 minutes. Slice and serve!