Bacon Wrapped Pork Boneless Loin

I decided to make this for my mother in law that was coming into town. We had family over for the afternoon, went to community the pool and were able to smoke this while we were there. We have always enjoyed the tenderness of a pork tenderloin. Super juicy and quick to make.

That is not a small cutting board, that is a large piece of meat! It came out super moist and tender. The juice eventually was unable to be contained by the juice grooves of the cutting board.

Here is the bacon weave before I put it on the tenderloin. I like doing this vs some other ways. It was very long so I draped a few pieces around the ends (seen in the photo.)

I love using these "Bear Claws" to help me pick up items off of the grill.

Here is how I made the loin:

• I seasoned the tenderloin with Bad Byron's Butt Rub

seasoning from Costco, wrapped in plastic wrap and let sit in fridge for 2 hours.

• Once the tenderloin was ready, I made my bacon weave on top of parchment paper - this allows for easy application of the weave onto the tenderloin. Once the weave is complete, place the tenderloin on the center of the weave, wrap it up with the bacon and gently remove the parchment paper.

• Put the Traeger on Smoke for 10-15 minutes to ensure everything is running properly

• I smoked on Traeger "Smoke" setting for 90 minutes.

• Increased heat to 225 degrees until internal temp of 140 degrees.

• Increased heat to 375 degrees for 5-10 minutes to help crisp up the bacon.

• Let rest at least 10 minutes.

Finished product once again:

Cross section photo: