I like to put on a sweet rub, same as I do for pork butt, and put two together (pointing opposite directions so that together it is approximately the same diameter all the way across). Then I cut it into medallions about an inch or so thick. Wrap each medallion with a piece of bacon and use a skewer to hold each piece in place. Into the smoker at 225 until you get an IT of about 120. Now I move them onto the grill, placing them on their sides to crisp up the bacon, rolling to get all sides. The end goal is to get the pork loin to an IT of 140-145, so after the bacon is crisp if I’m not at my target temp, I brush some sauce on each face and cook it on til it’s sticky.