Bacon-Wrapped Smoked Pork Loin Bomb

8 slices bacon

2 (1½-pound) pork loins 2 tablespoons olive oil

1 tablespoon kosher salt

1 tablespoon coarse ground black

pepper

8 ounces jalapeño cream cheese dip Toothpicks

1 tablespoon garlic powder Apple cider vinegar

Instructions: Lay out eight slices of bacon on a sheet pan, parallel to the short side, leaving a 1⁄4 inch of space in between each slice.

Coat the pork loins with a layer of olive oil and season with a mixture of salt and pepper.

Place the pork loins side by side on the bed of bacon slices, close enough so they are touching.

Smear the jalapeño cream cheese dip in between the loins. Then bring up the ends of each bacon slice to wrap the two loins like a bandage, securing the ends with toothpicks.

Leave the loins out for 30 minutes to come to room temperature and then dust with garlic powder.

Heat the smoker to 225-250 degrees, using wood of choice (oak or pecan is a good option).

Place the wrapped loins with the toothpick side facing up on the grates and cook for 2 hours.

After 2 hours, check internal temperature and spritz the pork loin with apple cider vinegar in 30-minute increments as needed.

The pork is finished when it reaches an internal temperature of 145 degrees.

Give the wrapped loins a final spritz, remove from the smoker and allow to rest for at least 10 minutes.

Slice pork loin in between the bacon slice gaps, remove the toothpicks and serve.

Makes 6 servings