Smoked Pork Loin

  I had some pork loin I wanted to cook up for supper and I was thinking of a way to prepare. Standing on the porch it came to me, the smoker. I did a quick search for smoked pork loin and found a photo of one wrapped in bacon. Well that sealed it for me and I went to work.

  Created a basket weave of thick cut maple bacon, covered with pork rub seasoning. Wrapped up the loin and secured with small dowel rods. I had two loins so I made one unwrapped. Into the smoker @ 200° and cooked to internal temp 140°F. This took about 4 hours, because my temp in the smoker went low for a bit and I didn't realize it. I then rested the meat for 15 minutes under some foil.

  When sliced up you could tell how tender the meat was. It was buttery smooth and very tender. U could smash the meat with your tongue and would come apart without much chewing needed. The smoke flavor is very strong and bit spicy with the rub. The bacon is a little treat that tops off the dish. I served with Green beans. Great dish and I will make it again for sure.