Smoked Pork Tenderloin: Bacon Wrapped (Iowa Style) | Arteflame

Introduction

There is a distinct magic that happens when fat renders over an open wood fire. This Smoked Bacon Wrapped Iowa Pork Tenderloin captures that essence perfectly. The aroma of sizzling bacon mixing with sweet applewood smoke creates an atmosphere that screams "gourmet backyard BBQ," yet it feels cozy enough for a casual Sunday dinner. It’s that perfect bite—crispy, salty exterior giving way to a melt-in-your-mouth center.

Why This Recipe is a Keeper

What makes this dish a staple in my rotation is how effortlessly it elevates a humble cut of meat. The bacon wrapping isn't just for flavor; it acts as a self-basting shield, ensuring the tenderloin stays incredibly juicy while the Arteflame provides that signature sear. It’s a guaranteed crowd-pleaser that looks like you spent hours prepping, but actually comes together quickly.

Kitchen Wisdom

• Watch the temp: Pork tenderloin is lean and loves to dry out. Use a meat thermometer and pull it exactly at 145°F for perfect pink tenderness.
• Secure the goods: Soaking your toothpicks in water for 10 minutes prevents them from burning while they hold that bacon tight during the sear.

Make It Your Own

If you prefer a sweeter profile, swap the BBQ sauce for a maple-bourbon glaze. For a savory herbal twist, trade the BBQ rub for fresh chopped rosemary, thyme, and garlic.

Ingredients

Meat and Seasonings

• 2 Whole Iowa Pork Tenderloins (approx. 1-1.5 lbs each)
• 1 lb Thick-cut Bacon
• 1/2 cup Your favorite BBQ Rub (sweet and smoky blend recommended)
• 1/4 cup Olive Oil or Mustard (as a binder)
• 1 cup BBQ Sauce (optional, for glazing)
• Fresh Parsley (for garnish)

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a wood fire in the center using charcoal and aromatic wood chunks like apple or cherry.
2. Allow the grill to heat up for about 20 minutes. You want a medium-high heat on the flat cooktop surface and a consistent smoke from the center.
3. Clean the cooktop with a scraper and apply a thin layer of vegetable oil to season the surface.

Step 2: Prepare the Tenderloin

1. Remove the pork tenderloins from the packaging and pat them dry with paper towels.
2. Trim away any excess silver skin (the thin, white connective tissue) to ensure the meat stays tender.
3. Rub the tenderloins lightly with olive oil or mustard to help the seasoning stick.
4. Generously coat the entire surface of the pork with your BBQ rub.

Step 3: Wrap with Bacon

1. Lay out the bacon strips on a cutting board or clean surface.
2. Wrap the bacon spirally around each tenderloin, ensuring the ends of the bacon strips overlap slightly so they don't unravel.
3. If necessary, secure the ends of the bacon with toothpicks (soaked in water if possible) to keep everything in place during the cook.

Step 4: Sear and Smoke

1. Place the bacon-wrapped tenderloins directly on the flat steel cooktop, near the center fire for an initial sear.
2. Rotate the meat every 2-3 minutes to ensure the bacon crisps up evenly on all sides without burning.
3. Once the bacon is rendered and golden brown, move the tenderloins further away from the center fire to the cooler outer edge of the cooktop to finish cooking gently.

Step 5: Glaze and Rest

1. When the internal temperature reaches roughly 135°F, brush the BBQ sauce over the bacon (if using).
2. Continue cooking until the internal temperature reaches 145°F for medium doneness.
3. Remove the pork from the grill and let it rest on a cutting board for at least 10 minutes. This is crucial for juicy meat.
4. Slice into medallions and serve warm.

Tips

Mastering pork tenderloin requires paying close attention to internal temperature. The biggest mistake people make is overcooking pork, resulting in dry, tough meat. Aim to pull the tenderloin off the grill when it reaches an internal temperature of 145°F, as the residual heat will continue to cook it slightly while it rests. Regarding the bacon, use toothpicks to secure the ends, but remember to remove them before serving. If you find the bacon isn't crisping up as fast as the pork is cooking, move the meat closer to the center fire grate for a quick, high-heat sear, rolling it frequently to prevent burning. Using a meat thermometer is your best defense against dry pork. Finally, letting the meat rest for at least 10 minutes is non-negotiable; this allows the juices to redistribute throughout the tenderloin, ensuring every bite is succulent.

Variations

While the classic BBQ rub and bacon combination is a crowd-pleaser, this recipe is incredibly versatile. You can easily adapt the flavor profile to match the season or your personal preferences. Experimenting with different binders and glazes can completely transform the dish. Here are a few creative twists to try on your Arteflame:

• Maple Bourbon Glaze: Swap the BBQ sauce for a mix of maple syrup and bourbon for a sweet, sticky finish.
• Spicy Jalapeño: Place sliced jalapeños on the pork before wrapping it in bacon for a spicy kick.
• Herb Crusted: Use fresh rosemary, thyme, and garlic instead of BBQ rub for a more savory, herbal profile.
• Mustard Glazed: Use a honey-mustard glaze in the final minutes of cooking for a tangy bite.
• Breakfast Style: Season with sage and maple sugar to mimic breakfast sausage flavors, served with eggs.

Best pairings

Since this dish is rich, savory, and smoky, you want side dishes that offer freshness or acidity to balance the palate. Grilled vegetables are a natural choice since you already have the Arteflame fired up and ready to go. The high heat of the plancha serves to caramelize veggies beautifully while the pork finishes cooking. Starchy sides also work well to soak up any extra sauce or juices. Here are some top recommendations:

• Grilled Asparagus with lemon zest and parmesan.
• Creamy coleslaw with a vinegar-based dressing to cut the fat.
• Smashed roasted potatoes cooked directly on the flat top.
• Charred corn on the cob with chili lime butter.
• A fresh arugula salad with balsamic glaze.

Conclusion

This Smoked Bacon Wrapped Iowa Pork Tenderloin is more than just a meal; it is a celebration of wood-fired cooking. The combination of the smoky char from the Arteflame, the salty crunch of the bacon, and the melt-in-your-mouth texture of the pork creates an unforgettable dining experience. It proves that with the right ingredients and a little patience, you can produce restaurant-quality barbecue right in your own backyard. We hope this recipe becomes a staple in your outdoor cooking rotation. Fire up your grill, gather your friends, and enjoy the incredible flavors of Iowa pork done right.