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Pork Tenderloin and my 1st qview!


Joined Apr 26, 2010
This past Saturday I was a little bit bored and wanted to smoke something for dinner.  Making this decision at about 3pm didn't leave a whole lot of time to do much, but further inspection of my meat selections gave me an idea...PORK TENDERLOIN!

Now I only have to feed me and my girlfriend, so we're talking probably a 2lb tenderloin.  Also, staying aware of the lack of fat on this specific cut of pork made me realize I would have to take special precautions to keep this tasty little piece from drying out.

Solution? BACON!

After trimming off any silver skin I found, I decided to shake a moderate coating of Montreal Steak Seasoning on the tenderloin.  I use this very frequently when grilling a tenderloin, and figured it would translate well into the smoking application as well.

Then came the bacon wrap.  Using a Oscar Meyer Center Cut packaged bacon, I started at one end and then wrapped the whole way to the other.  I would start each consecutive piece about one inch overlapping the previous piece and wrap so about a quarter of an inch of the slice stayed tucked under the next piece.  This held really well and only required one toothpick to hold the last piece in place.

I won't ramble on any longer about this other than to say this meal was INCREDIBLE!  I was super pleased with the tenderness, hickory smoke flavoring was perfect, the smoke ring was excellent (sorry, Blackberry pics of it sucked) and it only took about 1.5hrs to do!  I pulled it off when I hit an internal temp of 160 degrees. 

There is no doubt I will be doing this one again considering how cheap tenderloin can be, and maybe next time I will use Jeff's rub under the bacon instead of the Montreal Steak Seasoning.

Here's to my first qview!  Sorry there aren't more photos.


And the finished product:



Gone but not forgotten. RIP
OTBS Member
Joined Jul 26, 2009
Looks like you did real well with this one - Congrats on a great looking smoke


Smoke Blower
Joined May 14, 2010
awesome, looks like a giant pork spliff.  i never had much luck with tenderloin on the smoker, looks like this might be the solution.

dick foster

Smoking Fanatic
Joined Apr 24, 2010
Next time try two strips of loin.

Season the strips with a dry rub of your choice, I use a basic herb so as not to over power the pork, then bind the two strips into a roast of decent size so it can dweel in the smoker for a while with a basket weave of bacon. Works well and tastes great with some hickory chunks for smoke flavor.


SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
Joined Sep 12, 2009
That looks mighty tasty !

You did cheat a little. IMO you could wrap Bacon around an old oak root, and it would taste good---But then that's me.

Thanks for showing,



Legendary Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Group Lead
Joined Jun 1, 2008
Looks great congrats


Legendary Pitmaster
SMF Premier Member
Joined Oct 17, 2009
Pork wrapped pork, it doesnt get much better than that.

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