Grilled Bacon Wrapped Pork Tenderloin with Glaze
Pork tenderloin wrapped in bacon and grilled using indirect heat, then glazed with a tangy-sweet sauce made from ketchup, brown sugar, cider vinegar, Worcestershire, and smoked paprika. The bacon crisps on high heat while the pork finishes cooking low and slow, basted with glaze until reaching 145°F internal temperature.
Ingredients
Instructions
- 1
Preheat grill to high, setting up for indirect heat with one side hot and one side low or no heat
- 2
Prepare glaze by whisking together ketchup, brown sugar, cider vinegar, Worcestershire sauce, and smoked paprika in a small saucepan
- 3
Bring glaze to a boil and simmer over low heat for about 5 minutes, then set aside
- 4
Trim pork tenderloin, removing silver skin and excess fat
- 5
Season pork with garlic powder, onion powder, and black pepper
- 6
Wrap pork tenderloin with bacon strips, securing each strip at both ends with toothpicks
- 7
Place bacon-wrapped tenderloin on hot side of grill and cook over high heat for 5-6 minutes
- 8
Turn and cook other side for an additional 5-6 minutes until bacon is crispy but not burnt
- 9
Move tenderloin to cooler side of grill or reduce heat to low
- 10
Generously baste tenderloin with glaze and cook 3 minutes with lid closed
- 11
Turn tenderloin, baste other side, and cook 3 minutes more with lid closed
- 12
Check internal temperature with instant-read thermometer and remove when pork reaches 145°F
- 13
Transfer to cutting board, loosely cover with foil, and rest for 5 minutes before slicing
Tips
Use an instant-read thermometer to ensure pork reaches exactly 145°F for food safety
Resting the pork for 5 minutes after cooking allows juices to redistribute, keeping the meat moist when sliced
Indirect grilling prevents charring while the pork finishes cooking through
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a low oven to avoid drying out.
Prepare glaze up to 1 day ahead and refrigerate. Season and wrap pork with bacon up to 4 hours before grilling.
Slice against the grain and serve with additional glaze on the side. Pairs well with grilled vegetables or coleslaw.
Common Mistakes
Do not skip the resting period to avoid dry, stringy pork when sliced
Do not cook pork past 145°F to avoid exceeding target doneness
Do not wrap bacon too tightly to allow heat penetration to the pork