![\"Smoked](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Smoked-Bacon-Wrapped-Pork-Loin.jpg\")
<\/figure>\n\n\nPork Loin vs. Pork Tenderloin<\/h2>\n\n\n\n
Before I get started with the recipe, I first want to make an important distinction – pork tenderloin and pork loin aren’t the same<\/a> cuts. The reason that I want to get this out of the way is because I am often asked if you can use pork tenderloins instead of pork loin for either smoked pork tenderloin or bacon wrapped pork tenderloin.<\/p>\n\n\n\n I know they sound similar, but they actually refer to two separate cuts of pork<\/a>.<\/p>\n\n\n\n The loin is a wide and thick cut that is taken from the back, between the back fat and the ribs. This midsection that runs from the shoulder to the rear. While pork tenderloin is also taken from the line, it is cut from a section running along the spine, this meat is incredibly tender.<\/p>\n\n\n\n Pork loin is a much larger and has a fat cap running on top of it. As such, it can benefit from low and slow cooking unlike pork tenderloin.<\/p>\n\n\n\n Thus, if you want to smoke pork tenderloin or make bacon wrapped pork tenderloin, it isn’t such a good idea as pork tenderloin doesn’t really hold up well to a longer cooking time.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Preheat smoker to 225\u00b0F or 250\u00b0F.<\/p>\n\n\n\n Trim any excess fat, membrane, or silver skin off the pork loin.<\/p>\n\n\n\n Pat dry with a paper towel.<\/p>\n\n\n\n Mix the ingredients for the rub together.<\/p>\n\n\n\n Sprinkle over the pork loin and press into the meat.<\/p>\n\n\n\n Lay the bacon strips side by side in a line on the counter. Then, place the loin on top of it. Take the outermost strip and cross each side over the loin. Repeat this with every strip until you have a bacon weave.<\/p>\n\n\n\n If you are having trouble keeping the bacon from falling off the loin, use butcher twine to tie hold them together at various points.<\/p>\n\n\n\n Place the bacon wrapped pork loin in the smoker. Smoke until it reaches an internal temperature of 120\u00b0F – this should take about an hour.<\/p>\n\n\n\n Take out and brush with maple syrup, if desired. Return back to the smoker and continue until the bacon wrapped pork loin reaches 130\u00b0F.<\/p>\n\n\n\n When the bacon wrapped pork reaches 120\u00b0F, you should begin preparing for the next step. Heat a cast iron skillet on a grill or even your stovetop.<\/p>\n\n\n\n Once the bacon wrapped pork reaches 130\u00b0F, take it out of the smoker and place in the cast iron skillet.<\/p>\n\n\n\n Cook until each side of the bacon wrapped pork is a dark, golden brown and you have a crispy bacon layer.<\/p>\n\n\n\n Make sure that the internal temperature is 140\u00b0F before taking the smoked bacon wrapped pork off the pan.<\/p>\n\n\n\n Let it rest for 10 minutes before slicing and serving.<\/p>\n\n\n\n
Smoked Bacon Wrapped Pork Recipe<\/h2>\n\n\n\n
Ingredients<\/h3>\n\n\n\n
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The Rub<\/h4>\n\n\n\n
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Glaze<\/h4>\n\n\n\n
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![\"Tenderloin](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Tenderloin-with-asparagus-rotated.jpg\")
<\/figure><\/div>\n\n\nThe Method<\/h3>\n\n\n\n
Step 1<\/h4>\n\n\n\n
Step 2<\/h4>\n\n\n\n
Step 3<\/h4>\n\n\n\n
Step 4<\/h4>\n\n\n\n
Step 5<\/h4>\n\n\n\n
![\"cooking](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/cooking-bacon.jpg\")
<\/figure><\/div>\n\n\nChoosing Pork Loin<\/h2>\n\n\n\n
![\"sliced](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/sliced-meat-on-chopping-board.jpg\")
<\/figure><\/div>\n\n\n![\"grilled](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/grilled-pork-on-a-board-with-veggies.jpg\")
<\/figure><\/div>\n\n\n