Grilled Bacon Wrapped Pork Tenderloins are juicy and tender with great flavor from that crispy bacon! I took all that goodness a step further by adding in a sweet apple pie filling. This tenderloin makes for a great weeknight meal because it comes together quickly, only uses 4 ingredients, and grills up in just a few minutes!
My dad was the first to introduce me to the perfect flavor combo that is pork and apples. I even used it on my Apple Cider Brined Pulled Pork and my Apple Jalapeno Smoked Ribs. He always ate his pork chops smothered in apple sauce, and I used that concept of sweet and salty again with this grilled bacon wrapped pork tenderloin recipe. You get all of the best things in every single bite! Sweet apples with just a hint of cinnamon are nestled into a juicy grilled pork tenderloin, seasoned with my Sweet BBQ Rub and wrapped in salty, crispy bacon.
The best cooking method for this grilled bacon wrapped pork tenderloin is definitely direct heat. The tenderloin cooks very quickly because it is a fairly thin and lean cut of meat, so you don’t want to overcook it while trying to crisp up that bacon. Pork is done at an internal temperature of 145 degrees F, so make sure you have a great instant read thermometer to keep tabs on the temperature while it cooks. You want that apple pie filling nice and bubbly, the pork perfectly juicy, and that bacon nice and caramelized!
PRO TIP: Use toothpicks or skewers to hold the bacon into place. This will help keep the apple pie filling from leaking out too much (a little bit will get out and that’s totally ok). Make a note of how many toothpicks you put into the bacon wrapped pork tenderloin so when it’s finished and you’re ready to eat, you can make sure you get every single one out. Nobody wants to bite down on a runaway toothpick.
Grilled Bacon Wrapped Pork Tenderloin Stuffed with Apples
Ingredients
- 1 1 1/2-2 pound pork tenderloin
- 1 Tablespoon Homemade Sweet BBQ Rub link in recipe notes
- 1 21 oz can apple pie filling
- 6-8 slices bacon
Instructions
- Preheat your grill for direct heat grilling to 425-450 degrees F.
- Sprinkle about a teaspoon and a half of the sweet BBQ rub on all sides of the pork tenderloin and rub lightly to ensure even coverage.
- Using a sharp knife, start about an inch from the end of the tenderloin and carefully cut a slit lengthwise into the pork tenderloin, stopping an inch from the other end. Cut down as deep as you can but, do NOT slice all the way through the bottom of the tenderloin.
- Spoon the apple pie filling into the slit you cut into the tenderloin. You may have a little bit of the pie filling left behind depending on the size of your tenderloin.
- Starting at one end, slowly wrap the stuffed tenderloin with bacon. Wrap the strips so the edges just barely overlap, creating a nice seal for the apple pie filling. Secure the ends of the bacon with toothpicks. Sprinkle the exterior with the remaining sweet BBQ rub.
- Carefully transfer the wrapped tenderloin to the grill. Grill on each side for 3-4 minutes, flipping only a quarter turn each time. Try not to flip more than once per side to help keep things together.
- Once your pork reaches an internal temperature of 145 degrees F and the bacon is crisp, remove to a cutting board and allow the tenderloin to rest for 8-10 minutes before slicing and serving.
Sounds great! Do you think this recipe would work on the Traeger too or do you need the direct heat?
It should work great! If you want extra crisp on he bacon, move it to the front few inches of the grill grate on your Traeger for a little more direct heat.
What would be a good side dish for this? I was thinking roasted red onions but looking for others.
Some roasted Brussels sprouts, or a yummy pasta salad would be great!
Grilled asparagus would be tasty. Snap the asparagus, drizzle some olive oil, salt and pepper. Grill over direct heat for four or five minutes, turning frequently.
Grilled blackened yams and / or
grilled rutabaga will go nicely too????!
Steve
What is the recipe for your sweet BBQ rub. Can not find it on your site.
Here ya go: https://heygrillhey.com/recipe/best-sweet-rub-grilled-pork-chicken/
Its under the recipe, under notes!
Could you make this by just baking in the oven?
Hey Lauren- I haven’t done it in the oven personally, but it should work if you put it on a roasting rack and cook at 400 degrees F.
Only name it 4-5 minutes each side? Is that enough time to cook it thoughly? Seems way too short oven and grill. I’m making it now. Hope I can get a response in time. Thanks.
At that high temp it is enough time to cook. Hope it turned out good for you!
The 145F and let it rest, same for a center cut pork loin roast?
Same internal temperature when it is done, it just may take you a little longer to cook it since pork loins are usually thicker than tenderloins.
If you do it in the oven, would you cover it? Also, how long would you bake it?
Hi Barbara- I wouldn’t worry about covering it. Follow the time and temperature guidelines in the recipe and if you find the bacon needs extra crisping, I would broil for 2-3 minutes after baking.
do you have all the ingriediants for the rub and if so how can i get them?
Hey Kevin- here is the rub recipe: https://heygrillhey.com/recipe/best-sweet-rub-grilled-pork-chicken/
My family absolutely loved this recipe!!! I used a 8lb pork loin and cooked it on my CampChef and it came out amazing. By far the best pork loin I have ever eaten.
8lb Loin, 2 cans apple pie filling, 1.5 lbs bacon and butcher string.
Rubbed the loin 24 hours before and refrigerated. Cooked High Smoke (225) for 3.5 to 4 hours and it was done sooner than expected so I wrapped it in foil, covered with 2 bath towels. It rested for 1.5 hours until were ready to eat.
Sounds absolutely delicious Ken! So happy you and your family loved it!
We tried this on the grill and flaming was an issue! Any ideas on how to prevent?
I don’t have a grill. If I do it in the oven what temperature should I put it too and for how long
You can follow the same time and temperature as the written recipe and cook in a roasting pan on a rack.
If you don’t have a grill can you cook this in the oven and if so at what temperature, for how long?
I have tried this in the oven, but I would follow the same time and temperature as the written recipe and cook in a roasting pan.
I’m wondering what happens when you turn it over to cook the top, so it’s actually laying on the bacon and apples…. directions say to turn it a quarter turn each time.
It should be wrapped tightly in the bacon, so all you have on the outside is bacon while you are turning it to cook.
Not for me! I like my meat/main dishes savory, not sweet. To me, sugar alters and ruins the real taste of the meat. Give me bacon and tenderloin first (no sugar), then give me an apple pie for dessert (the sweeter the better!).
I’m just wondering how you can give a review of a recipe you haven’t actually tried. I would love for you to try this and then come back and give a review.
Love this response… always someone out there that wants to be a critic… thanks for sharing this amazing recipe
Haha, gotta love the haters! I’m getting ready to make this in the oven… I’m sure it will be great!
So sick of the trolls that critique with out even trying it! I LOVE this response. (I’d also love to know if you had to edit/re-write a few times to tone it down LOL)
Stuff it with veggie of choice and some cheese. If it’s wrapped well enough with bacon and then cooking string, it’ll hold up to turning.
If you dont like sweet just use her concept but adjust the sweetness! Instead of apple pie filling use a can of the fried apples and when you make her rub cut back on the sugar! I prefer savory too, but I am learning to try things at least once before I decide to not like it because sometimes you might just find something you love! I NEVER thought I would put dry ranch seasoning in Taco Soup, but now I NEVER COOK IT WITHOUT!
Dude, leaving a review for something you haven’t even tried is just worthless input, especially if it’s just based on personal preference from the outset. Don’t be that guy.
I used chunky applesauce the first time I made this in the oven and it was utterly AMAZING!!!!
This is now my go to for company! Yummmmmm! Use I could post a photo of my tenderloin
Thanks so much for coming back and leaving a comment!!
Do you think I can do this in crockpot?
I haven’t tried this one in a crockpot. I think your best option if you don’t have a grill would be to do this in the oven following the same time and temperature instructions as the written recipe. I think the bacon would not be able to crisp up if you cooked this in a crockpot.
could you use fresh sliced apples mixed with cinnamon and sugar and a squirt of lemon juice?
Yes!! That would work great!
What about using a turkey tenderloin? Same procedure?
Yes, I would just follow the recipe the same and make sure you internal temperature comes up to 165F
I can’t wait to try this!! I’m not a big fan of apples, do you think using fresh pears from my pear tree would be as good? I’m really excited to see why my family thinks of it!
Absolutely! Pears would be a perfect substitute!
What about peaches?
I say YES!! Give it a try!
Well, that went awful. Used a 2# loin as the recipe suggests. The bacon does wrap around a 2# loin as your video shows. Had to use 2# of bacon and a half a box of toothpicks.
When it came time to turn the loin the filling fell out all over the grill and into the fire.
Setting it back down on the grill, the bottom burnt, the top was raw.
Needless to say I now have a mess to clean up in the BBQ and we had hot dogs for dinner.
A tip…. suggest the loin be laced up with butcher thread to the apple filling comes out when cooking.
Then wrap the bacon around the loin.
I have only glanced at your store. If you don’t have it, you might want to sell butcher thread and needles so one can ace up the pockets on items such as this.
I’m so sorry this happened to you!! That does sound like a mess to clean up. I really haven’t had others complain about having the same issue, not saying it hasn’t happened. I always find that overlapping my bacon really helps with holding it tight and keeping the filling inside. Hope the hot dogs turned out better. ????
I made this for a dinner party that we had a couple of days ago. We don’t have a charcoal grill, so I decided to do it in the oven. I followed the recipe exactly, and since I was making 4 of these for the crowd I decided to not chance guessing on the cooking time and opted to use a thermometer to make sure that it was cooked to the temp I wanted it. I was a little uncomfortable with the 145 degree internal temp and opted for 155 instead. I baked on a rack inside a baking sheet pan at 425 degrees F, it took almost an hour for them to be done. (I think the cooking time would be less if you were just making a single tenderloin). It was PERFECTION! I’ve never had so many compliments on a main course before! Moist, tender and such great flavor! This has already cemented itself a place on our favorites list! Great recipe!
So happy it turned out so good for you!! Thanks for coming back and leaving such a kind review!
Would it hurt the tenderloin to make these up (stuff and wrap) the night before?
No, they should be fine to be prepped the night before.
How about cooking on a gas grill.. will that work just as well?
This can absolutely be done on your gas grill!
I made this for a family dinner party. I did not have all the ingredients for the rub on hand so I used our go to rub we get at the Santa Fe Spice Shop in Tumacacori, AZ. I cooked it in a Green Mountain Grill. I set the temp on the grill at 180 and cooked for about 40 minutes to get lots of smoke flavor. Then put the heat up to 400 and used the built in meat thermometer to watch for the 145 temp. I brought it out of the grill and into the house. That was the only time the meat was allowed to rest as our guests snapped this up as quickly as I could serve it. I also use my wife’s homemade chunky apple sauce that we use for pie filling too. it was incredible. I used two pork loins and so the cooking time was a little longer than your times. Great Recipe. Recommend this recipe.
Thanks so much for the feedback and review Kevin!! Hopefully you got some before it was all gone!
Vraiment extraordinaire bon wowwwwwwwwwwwwwwwww merci beaucoup
we tried this on a gas grill, but the bacon burned up fast so we had to remove it from the loin. how do you use a gas grill without this happening
I would suggest cooking it on indirect heat, so it is not directly over the flames where the grease can cause flare ups.
Going to try this on my Showtime rotisserie in the basket. Hope it turns out
I made this yesterday on my Traeger WOW it was good, made my own apple pie filling. My wife is not much of a meat eater but she really liked it, I’m getting her to eat more meat
Made this for first time over the weekend . Not only was it one of the best things i have ever cooked it was one of the best i have ever eat. Simple and awesome!
I am going to try this on my CampChef. I plan on high smoke. Am I correct in thinking I will not have to turn it since I will be slow cooking it?
I would probably still give it a few turns.
I am about to do a full tenderloin almost 7 pounds. I am wondering if I should lower the temp some and do it on the top rack with the slide grill closed. Like at 375 degrees. I have 3 cans of apple pie filling and am hoping that will be enough. 3 pounds of bacon.
Amazing! I’ve already made it a few times now. I tied mine with kitchen string because for some reason the toothpicks didn’t work out well, holding it together. I also soaked my kitchen string in milk, to prevent it from burning. (Tip from my cousin who’s a chef.) Love the sweet rub too! Thanks for this awesome recipe which is now included in my family favorite recipe book.
Thank you so much!! That’s a good tip on the string!
This is absolutely the best pork loin I’ve ever had, I used a hot rub instead of sweet and smoked it . I wish I could give it more than 5 stars. Thank you very much!
Fantastic! Way to nail it Mark!
I cannot wait to try this recipe. I LOVE anything Apple and Pork Tenderloin. I will have to forgo some of the rub ingredients–can’t do anything spicy–not even black pepper. I have regular paprika, will that be okay? I will be making it in the oven too. Thanks again for the recipe.