Tenderloin Bacon Bombs

  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Serves: 24 appetizers or 8 entrées


  • 2 Smithfield® Pork Tenderloins
  • 12 slices Smithfield® Hickory Smoked Bacon, divided
  • Peppery Pork Rub
  • 2 tablespoons kosher salt
  • 1 tablespoon coarse grind black pepper
  • 1 tablespoon pink peppercorns, lightly cracked
  • 1 tablespoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Pork Tenderloin
  • 1 cup (4 oz.) shredded mozzarella cheese
  • 1 tablespoon minced red bell pepper
  • 1 teaspoon minced fresh jalapeño
  • ½ teaspoon minced garlic
  • 1 cup chopped fresh spinach
  • ½ cup BBQ sauce


  1. Heat charcoal or gas grill for 2-zone cooking; direct heat zone about 400°F. and indirect heat zone about 275°F. Combine all Peppery Pork Rub ingredients in small bowl; mix well and set aside.
  2. Cook 4 slices bacon until browned and crisp; drain and chop. Combine chopped bacon with cheese, red bell pepper, jalapeño and garlic; mix well and set aside.
  3. Using a sharp knife, slice a pocket into top of each tenderloin. Begin about 1/2-inch from one end and continue to 1/2-inch from other end, stopping about 1/2-inch from bottom.
  4. Layer 1/2 the spinach and cheese mixture into each tenderloin pocket. Sprinkle 1 tablespoon Peppery Pork Rub on each tenderloin. Wrap the remaining 8 slices of bacon (4 per tenderloin) tightly around the tenderloins and secure with wooden picks.
  5. Place on indirect side of grill for 20 to 30 minutes until internal temperature reaches about 130°F.
  6. Move tenderloins to direct heat side of grill to finish cooking and crisp the bacon. As internal temperature is approaching 140°F., brush with BBQ sauce. Remove when internal temperature reaches 145°F. to 160°F. Let stand 10 minutes before slicing to serve.
  7. For appetizers, slice into 1-inch thick medallions and drizzle with more sauce. For entree, slice each tenderloin into 4 portions.