I posted a deer backstrap done similar awhile back but did a pork loin this time.
I used about 2/3 of a whole loin.
Crisp 4 slices of bacon in skillet and set aside.
Using bacon grease in same skillet sauté one diced medium onion, 3 cloves of garlic, 1/2pound diced mushrooms. I also added half a diced apple.
Loin. Trim first if needed. Cut down the middle of the top to make a pocket. Don’t cut ends open. I made side cuts from the bottom of my first cut to form an upside down “Y” if you could see cross section. Season cavity with a little salt and pepper.
In a bowl, crumble the crisped bacon, add sautéed ingredients and a tablespoon of chopped fresh parsley (mostly just to add a little color) Mix in one package of cream cheese. Mix well and fill the loin.
Cover the top with strips of bacon edge to edge (I cut them in half) pinch top closed and pin bacon strips with wooden toothpicks. Dust top with dry rub seasoning of choice.
Mine went 2 hours on the charcoal pit barrel smoker with a handful of hickory. I slow cooked it but then throttled it up for the last 10 minutes to crisp the top bacon a little more.
Take off at 160f and let rest for 30 minutes covered loosely with foil.
Slice across 1” thick or more and enjoy the deliciousness.
