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.
- 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
- 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.