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Bacon Wrapped Pork Tenderloin Medallions


Fire Starter
Joined Apr 14, 2018
Got the idea from something I saw on tv the other day. I was pretty happy with how they came out considering I was kind of winging it as far as smoke time, getting the bacon crispy, and setting the sauce without over doing them (though they could have been done a tad less). I didn’t think to get pictures during prep and cook, but at least I got the money shot!

Thanks for looking!



Joined Mar 4, 2018
Those look really good!! I have wrapped half loins in bacon to keep the outside from getting brown. Going to have to try this.


Fire Starter
Joined Apr 14, 2018
A little bit about the cook . . . I put it on the smoker with Apple wood chips for about 45 mins. Just trying to get some smoke on them and cook as little as possible at this point. From there I moved them to the grill where I cooked them standing on their sides to crisp up the bacon, rolling to a new side every few minutes. Then a minute or two on the flat sides to get some grill marks followed by another minute on each side after applying some sauce. I wanted to pull them closer to 140 IT to let the carry over bring them up to 145 while resting, but they were between 145-150 when I pulled them. Slightly drier than they would have been if I could have gotten them off when I wanted, but over all I was pretty happy with the result. Next time I’ll skip worrying about the grill marks and just get them sauced and off the grill at the target temp.


Legendary Pitmaster
OTBS Member
Joined Sep 15, 2012
Those look good, I usually pull my tenderloins off around 140 to 143 and let the carryover bring it up to 145*. You'd probably have to precook the bacon until just before crispy to get it done. Then you could baste the tenderloins in the bacon fat while smoking.

Point for sure.



SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
They sure look good from here!

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