Pork loin is one of the tastiest of cuts and Luke likes to slice the loin lengthwise and season it with cream cheese, jalapeno, garlic, cilantro and then wrap it in bacon. Then the loin is exposed to some heavy hickory or plum wood smoke and 225 degrees in Luke's Smokin’ Tex electric Smoker www.smokinTex.com.
In about 4 hours, the loin will be cooked through and through.
Luke prefers allowing the loin to "rest" about 15 minutes and then he cuts the loin crosswise into "wheels" about one-inch thick.
Serve with some long grain/wild rice and a good toss salad.
