A great debate this is! Good to see all the different opinions and methods. I would have to agree with the "well done" crowd. I've mentioned before that we have always slaughtered and butchered our own beef and pork. This goes waaay back in my family, so does "cook your pork and chicken well done.." I've seen it done personally and on cooking shows where they serve under-cooked pork, and if I'm there, I gratiously decline. Any one whose ever explored the innerrds of a swine would readily understand.
On to the cooking. Did one a couple of weeks ago where I marinated the loin in a Kraft Sundried Tomato dressing for a couple of days (sounds like you don't have this kinda time), then seasoned with what my dad had on hand (wasn't home and didn't have my rub), then wrapped in bacon and and it turned out great. Was cooking it in a UDS at high temp, 300 - 400, for about 2 1/2 hours (was cut into four pieces and suspended like I do tri-tip).
Good luck - share with us what ever you decide on.
Tracey
On to the cooking. Did one a couple of weeks ago where I marinated the loin in a Kraft Sundried Tomato dressing for a couple of days (sounds like you don't have this kinda time), then seasoned with what my dad had on hand (wasn't home and didn't have my rub), then wrapped in bacon and and it turned out great. Was cooking it in a UDS at high temp, 300 - 400, for about 2 1/2 hours (was cut into four pieces and suspended like I do tri-tip).
Good luck - share with us what ever you decide on.
Tracey