Pork Week 2021: Bacon-Wrapped Tenderloin

We’ve teamed up with the Minnesota Pork Board for another “Pork Week”! Chef Charlie Torgeson from Charlie T’s Foods shared a tasty recipe to kick things off!

Bacon Wrapped Pork Tenderloin

  • Pork Tenderloin, silver skin removed
  • 8 -10 Bacon Slices, regular cut
  • ¼ Tsp. Kosher Salt
  • ½ Tsp. BBQ Rub
  • ¼ Tsp. Black Pepper
  • 2 TBSP Clover Honey


  1. Set up grill with charcoal on one side of the smoker/grill. Light charcoal and heat grill to 350°F.
  2. Lay the bacon next to each other on a cutting board, slightly overlapping the width of the bacon should be enough to wrap the length of the pork.
  3. Season the pork with Kosher salt, BBQ rub and black pepper.
  4. Place oil in a cast iron and place cast iron over heated charcoal.
  5. Sear the pork on all sides until nicely browned. Remove cast iron from grill.
  6. Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.
  7. Use the knife to transfer back into the cast iron. Drizzle honey onto pork and brush end to end.
  8. Place cast iron back onto grill over non-charcoal side. Cover with lid.
  9. Smoke/grill for 25 to 30 minutes or until internal temperature is 145°F. Baste once or twice with the pan juices, spoon up plenty of the honey pooled at the base of the pork.
  10. Remove from grill. Let it rest for 5 minutes. Baste once more just before serving.
  11. To serve, cut into thick slices with a serrated knife.
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