- 3 lb pork loin
- 12+ strips bacon
- 4 cloves garlic, finely minced
- 2 t. fresh thyme leaves
- 1 small sprig rosemary, leaves removed and stem discarded
- ½ t. salt
- ½ t. fresh ground pepper
- 1 t. poultry seasoning
- 3 T. olive oil
On a cutting board lay out the bacon strips side by side to the length of the pork loin. This usually takes 12 strips but depending on the thickness of the pork and length of the loin, you may need a few more or less pieces of bacon. Lay the pork loin on the bacon strips so when you eventually pull the bacon strips over the loin, they wrap it like a ribbon. Mix together all the remaining ingredients then rub the pork with the mixture. Pull the ribbons of bacon around the pork loin and place the loin with bacon edges down on the cooking surface. I smoke the loin at 225 for about 3 hours but, in the winter, when I don’t want to pull out the smoker, I have roasted the loin in a 350 degree oven for about 1 hour until the loin measures the desired doneness. When smoking the loin, I usually let it register 170 but when roasting, 155 is perfect for me.
Allow the loin to rest 10 to 15 minutes before serving.