DIRECTIONS

1. if you’re starting with a full, center-cut pork loin, cut it in half.

2. trim excess fat from loin

3. season with Meat Church Holy Cow

4. lay the entire 1 lb of out on your cutting board, slightly overlapping each piece.

5. place pork loin on center of bacon and carefully wrap the bacon all the way around the loin

6. lightly season the top of the bacon

7. add loin to 325° smoker. (cooking at this temperature will reduce the amount of smoke you’ll get on your pork loin. I added a smoke tube for extra smoke)

8. when loin reaches 140° internal, pull and allow it to rest for 15-20 minutes before slicing