Smoked Bacon‑Wrapped Pork Tenderloin

Ingredients

• 1.5 lb Pork tenderloin
• 8 slices Bacon strips
• 3 cloves Garlic
• 2 tbsp Fresh rosemary
• 1 tbsp Olive oil
• 1 tsp Salt
• ½ tsp Black pepper
• 1 cup Wood chips (hickory)

Instructions

1. 1

   Preheat a smoker to 225°F (107°C) and add the hickory wood chips.

2. 2

   Pat the pork tenderloin dry, then rub it with olive oil, salt, pepper, minced garlic, and rosemary.

3. 3

   Wrap the seasoned tenderloin tightly with the bacon strips, securing the ends with kitchen twine if needed.

4. 4

   Place the wrapped tenderloin on the smoker rack and smoke for about 2 hours, or until the internal temperature reaches 145°F (63°C).

5. 5

   During the last 15 minutes, increase the smoker temperature to 300°F (149°C) to caramelize the bacon.

6. 6

   Remove the pork from the smoker, let it rest for 10 minutes, then slice into 1‑inch medallions and serve.