Cooked this on my Davy Crockett tonight.  Came out wonderful.  Wife loves pork.

Very nice, did the bacon help with keeping some moisture in it?
Sometimes we struggle with that.

Looks great

 Something that looks that good has to be mouth watering.

Looks great...
How can you go wrong, pork on pork...

Very nice looking cook.  Can almost taste it through the monitor.  Did you tie with string length wise to keep the bacon on?

What a great way to cook a tenderloin. Did the bacon turn out crisp? Could you provide some of the details of the preparation/cook?

Did you wrap the bacon on your own or was it one of the one's from Sam's Club?  I ask because I have made a few from Sam's Club with the bacon already wrapped that I have enjoyed.

https://www.samsclub.com/p/pork-loin-filet-member-s-mark/prod21263026?xid=plp_product_1_6

What a great way to cook a tenderloin. Did the bacon turn out crisp? Could you provide some of the details of the preparation/cook?

+1!

I'd love to see the details in the Recipe section.

I started with a pork loin from QFC.  I had extra thick bacon at home so that is what I used.  I tied it one time length wise to hold the ends and 4 times around the middle.  When I do it again,  I think thin bacon would be better because it didn't crisp up at all.  I basted it with Yoshida teriyaki sauce reduced with orange marmalade. and brown sugar. I cooked it at 325 and it took about an hour and 15 minutes. I pulled it at 130 internal temp. It came out great.

Thanks for the details. I will try to duplicate in the near future using thin bacon and pulling at an IT closer to 140°. I think that the 325° pit temperature should be perfect to crisp up the thin bacon.

Thanks for the details. I will try to duplicate in the near future using thin bacon and pulling at an IT closer to 140°. I think that the 325° pit temperature should be perfect to crisp up the thin bacon.

Let us know how it turns out! Other recipe's call  for searing the loin before wrapping in bacon.  I will do that next time also but I don't know if it will make that much of a difference.

I started with a pork loin from QFC.  I had extra thick bacon at home so that is what I used.  I tied it one time length wise to hold the ends and 4 times around the middle.  When I do it again,  I think thin bacon would be better because it didn't crisp up at all.  I basted it with Yoshida teriyaki sauce reduced with orange marmalade. and brown sugar. I cooked it at 325 and it took about an hour and 15 minutes. I pulled it at 130 internal temp. It came out great.

Have you thought about cooking the bacon partially way through and then wrap the loin with the bacon.

I started with a pork loin from QFC.  I had extra thick bacon at home so that is what I used.  I tied it one time length wise to hold the ends and 4 times around the middle.  When I do it again,  I think thin bacon would be better because it didn't crisp up at all.  I basted it with Yoshida teriyaki sauce reduced with orange marmalade. and brown sugar. I cooked it at 325 and it took about an hour and 15 minutes. I pulled it at 130 internal temp. It came out great.

Have you thought about cooking the bacon partially way through and then wrap the loin with the bacon.

Yes I did but I think using thin bacon might do the trick. The thick bacon wasn't bad it just wasn't crispy at all.  It could have been because of the moisture from the loin.

For me, 350° is the sweet spot for cooking bacon alone on a pellet pit.  I'd be tempted to try that on the bacon wrapped pork loin.