One medium pork loin
1 1/2 packs of thick bacon
1/4 cup finely chopped Parsley
Some parsley leaves
2 garlic cloves chopped
1 pinch Cayenne pepper
1 Tbsp Old Bay seasoning
1 Tbsp Tone's Tuscan Garlic Seasoning Blend
1 Tbsp Chili powder
1/4 cup Extra virgin olive oil
2 cups white wine
Clean the pork loin, in a small bowl mix olive oil, sea salt, cayenne pepper, old bay, Tuscan seasoning, chili powder. Rub the mix on the pork. Let it sit while you're prepping the bacon.
Beat the bacon with a meat beater to make it thin and longer. Lay each strip on a flat pan or cookie sheet overlapping each strip.
Put the pork loin in the center of the bacon strips.
Chop the garlic and spread it on the pork, add the rosemary leaves. Inject the pork loin with the white wine using a culinary siringe, make sure you inject it in various parts. Roll the bacon around the pork loin tightly, chop the parsley and rub it on the bacon. Add some parsley leaves and celery.
Smoke it on medium for 8 hours (I use an electric smoker, if you have a regular smoker you will have to adapt temperature and cooking time)