Barbecue Bacon Wrapped Tenderloin on the Traeger Timberline 1300

Barbecue Bacon Wrapped Tenderloin | Traeger Timberline 1300

Everything is better with bacon, including pork tenderloin! My Barbecue Bacon Wrapped Tenderloin is crisp on the outside and juicy on the inside. It’s brined in Heath Riles BBQ Pork Injection and Brine and seasoned with two of my world-famous rubs. 

A sweet and tangy barbecue glaze is the icing on the cake! This recipe is easy to make and cooks low and slow on the Traeger Timberline 1300. It’s the perfect addition to a family dinner or a tailgating party. Make a few if you’re serving a crowd!

Pork tenderloin is one of the best cuts of pork when prepared right! The key to great pork is cooking low and slow. Overcooking can create a tough cut of meat as it shrinks the pork's natural fibers. Of course, a tasty brine doesn’t hurt, either. Follow my competition-winning method, and you’ll get great results! 

The Ingredients

This Barbecue Bacon Wrapped Tenderloin comes together with less than 10 ingredients. You won’t use all of my brine or rub, so save the rest for another great recipe. 

  • Pork tenderloin. Pork tenderloin is cut from a muscle that runs along the pig's backbone. It’s an extra-lean cut that shines when topped with a BBQ glaze. My pork tenderloin was 3 pounds. Remember that your cooking time and ingredient quantity may vary based on the size of your meat. 
  • Heath Riles BBQ Pork Injection and Brine. This tasty ingredient can be used as an injection or brine. It contains a blend of brown sugar, salt, pepper, garlic, and smoke. You can mix it with water or apple juice. This brine has won me the big bucks, and I know it’ll make you feel like a champ. 
  • Apple juice. A little apple juice gives the pork fruit notes that don’t overpower its natural flavors. Pro tip: Purchase apple juice in 8-ounce containers for easy brine and injection prep. 
  • Heath Riles BBQ Garlic Jalapeño Rub. This rub was an instant best-seller. It contains a high-quality blend of peppers, garlic, and a proprietary blend of spices. Use it on chicken, pork, steak, veggies, or popcorn! It’s one of the best AP rubs around. 
  • Heath Riles BBQ Competition BBQ Rub. I created this rub while competing. It helped me win 1st place ribs in the 2022 Memphis in May World Championship BBQ Cooking Contest. I knew the rest of the world would love it just as much. It’s a unique blend of sweet, savory, and spicy. 
  • Bacon. I used bacon to wrap the tenderloin. The amount of bacon you need will vary based on the size of the pork. You can use your favorite type of bacon, smoked or maple; it’s up to you! 
  • Heath Riles BBQ Sweet BBQ Sauce.This sauce took over 10 years to perfect. It’s a terrific ketchup-based option for anything from ribs to baked beans. It’s a staple in kitchens around America! 
  • Killer Hogs Vinegar Sauce. This tangy sauce comes from my good buddy Malcolm Reed. One taste, and I was hooked. I love this vinegar sauce because it has some heat on the back end! You’ll want to add this one to your arsenal.

The Smoker Setup

Here’s the primary equipment I used for this cook. More of my grilling must-haves are in the Equipment and Tools section. 

  • Pellet grill/smoker. I used a Traeger Timberline 1300 for this cook. This pit is incredible because you can use it to grill or smoke. The Traeger Timberline 1300 has many excellent features, like a pellet sensor, a super smoke button, and easy transportation. 
  • Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood pellets. I love this brand because you get clean smoke with no fillers. The charcoal burns hot and fast! 

The Process for Making Barbecue Bacon Wrapped Tenderloin

  • Fire up the grill. I stoked the Traeger Timberline 1300 with Royal Oak Charcoal Hardwood Pellets and fired it up to 300℉. 
  • Brine the pork. The first thing I did was brine the pork to give it the ultimate burst of flavor. To prep my brine, I mixed ¼ cup of Heath Riles BBQ Pork Injection and Brine with 8 ounces of apple juice until smooth. This amount will cover ONE tenderloin. Then, I put the loin in a sandwich bag, poured the brine over the top, and sealed it. I let the flavors marinate in the fridge for at least 2 hours. 
  • Add seasoning. Once the pork soaked up all that brine, I removed it from the package and patted it dry. Then, I laid down a thick coat of Heath Riles BBQ Garlic Jalapeño Rub, followed by Heath Riles BBQ Competition BBQ Rub. I flipped the pork tenderloin and repeated the process on the other side.
  • Wrap the tenderloin. I laid the bacon on a metal sheet pan covered with parchment paper and sprinkled it lightly with Heath Riles BBQ Competition BBQ Rub. Then, I placed the pork tenderloin on top and wrapped it in bacon. Watch my video for the best bacon-wrapping hack you’ve ever seen! I topped the Barbecue Bacon Wrapped Tenderloin with a little more Heath Riles BBQ Competition BBQ Rub
  • Cook the pork. I carefully placed the Barbecue Bacon Wrapped Pork Tenderloin on the Traeger Timberline 1300. Then, I set a ChefAlarm for 140℉ and started cooking.
  • Make the glaze. While the pork tenderloin cooked, I made my glaze. In a small cast iron pot, I mixed Heath Riles BBQ Sweet BBQ Sauce and Killer Hogs Vinegar Sauce in a 50/50 ratio. I set the pan on the Traeger Timberline 1300 and let it heat until the loin reached temp. 
  • Baste and finish. When the Barbecue Bacon Wrapped Pork Tenderloin reached 140℉, I basted it with the glaze. I closed the lid and let the meat go until it hit 150℉. Then, I removed the loin from the pit and let it rest for 20 minutes. The only thing left was to dig in! 

The Results

My Barbecue Bacon Wrapped Tenderloin came off the pit dripping with juice! The brine kept the tenderloin moist, although the outside was caramelized and crisp. This is down-home barbecue at its best! 

Serving Suggestions for Barbecue Bacon Wrapped Tenderloin

With multiple types of meat, this Barbecue Bacon Wrapped Tenderloin definitely contains enough protein! Round out your plate with a slice of bread and a side salad. 

Storing Leftovers

You can store leftovers in the fridge for up to 4 days or freeze them for up to 4 months. To reheat, thaw in the refrigerator, then cook in the oven or grill until warm. If cooking in the oven, you may have to broil at the end to re-crisp the bacon. 

Equipment and Tools

Traeger Timberline 1300, Royal Oak Charcoal Hardwood pellets, disposable cutting board, Nechtik BBQ Gloves, ChefAlarm, ThermoWorks hi-temp silicone brush, metal sheet pan, Lodge cast iron pan, Heath Riles BBQ Mixing Shaker Bottle, Thermapen One

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