The netting will be fine for low & slow, although in this case, a hot & fast cooking would be in order if you plan to leave 2 pieces touching together like that. It should be treated as compromised muscle meat which would dictate being handled according to the 40-140*/4hr rule for prep and cooking. If you want to avoid the need for following this, don't inject or puncture (including with a temp probe until an hour or so after the you start smoking), and remove the netting and smoke it as 2 separate pieces instead of as one larger piece, and lastly, maintain 225*+ smoke chamber temp to pasteurize the meat's surface.
Please read the header/introduction on this page for reference and additional info:
Food Safety Forum
Minimum recommended finished internal cooking temp for pork is 145* as measured with a calibrated thermometer, and loins will retain plenty of natural moisture at that temp. ALso, loins are a tender cut of pork, so they don't really benefit from low & slow cooking, however, low & slow will allow additional time for smoke reaction before it reaches your desired finished temp, so low & slow still has some value for your pork loins.
BTW, if you are in need of help with verifying or calibrating your thermometer, just shout...have some other links up my sleeve for that.
Enjoy your pork loins, and have a great smoke!!!