This is a kind of easy recipe to do as the wrapping the weave may be the biggest bitch to it all. Take a pork tender loin and clean off as much of the silver string as possible (the white/silver stringy skin looking stuff) so it looks pretty much like what i have here
Butterfly it evenly down the center and put a piece of saran-wrap on it and pound it out reasonably even but not too much as to keep the thickness
Now we are getting to the interesting part. Make a bacon weave on a piece of saran-wrap (yes, you'll you'll see why), when you do try to stretch the bacon a bit on wrap both ways as you want to make sure the weave over laps on the loin
I'm a "foodie" and like to play...as thats what this was...just play. I laid some fresh spinach down, lightly seasoned and some shredded cheese on it, I was just making this for my dinner so you can load what ever you like in it.
Stretch the loin up from the back up and over tucking in the filling.
Holding the loin fold, tuck in the top and bottom then pull up the bottom flap over to close.
Holding the loin closed, pull up the far side of the weave with the saran wrap laying it over the log, pull the bacon a bit to stretch and do the same with the close end like so they over lap, stretch the close side over the far side so they have a good over lap like so
Tuck in ends over the log to seal the ends
take two pieces of bacon on each end and lap them then shove a skewer through to hold it closed
Since this is the bottom side on top place the rack you'll be cooking it with on top (i did it and took the pic before i seasoned the log...season it first) and grab the plate and rack and flip the log onto the rack
Season well with what ever seasoning you like best, mine is done with a mix i made up thats awesome with pork and chicken, i should have the recipe (or packaged) on this site soon.
Preheat the smoker to 375 or so (or oven) and cook to an IT of 150