I don’t think I am alone in my love of bacon. It seems to enhance any food experience. I also love my Big Green Egg. I have now married the two. I made this bacon wrapped pork loin the other day and it was outstanding. It is pretty easy to make. I took a pork loin, cut it lengthwise leaving about 1″ uncut. I then covered it with plastic wrap and pounded it flat with a wooden mallet from my shop. (I love using tools unconventionally.) On some aluminum foil, I laid out bacon strips side by side until I had enough to equal the length of the pork loin. I laid the pork loin on top. My wife made a filling of sautéd mushrooms, chopped garlic, bread crumbs and parsley. I put the filling on the pork loin, and rolled it up using the foil to help hold things as I rolled it up. I put it in the refrigerator while I fired up the egg to about 350 degrees. I put my platesetter in the egg, feet down. I placed the grate on top. I put the loin on the egg by rolling it off the foil putting the side where the bacon overlapped on the grill. I cooked it until the internal temperature was 160 degrees. I let it rest 10 minutes before cutting it into slices. I may have to leave early today and make another one.