Everything tastes better with bacon Pork Tenderloin

I smoked two pork tenderloins yesterday. If I could do it over again, I would not have smoked them. They were good but I think they would have been just as good in the oven and saved me from changing the chips every thirty minutes on the smoker. Anyway, I used the basic rub mentioned in post one, However, I combined the rub (a good handful), the juice from one fresh lime, and a little olive oil to a ziplock bag the day before. I let the meat stay in the mixture overnight. Once you are ready, take the meat out of the refrigerator and let it warm up slightly on the counter.   Put more rub on the meat and wrap it with bacon. Sear the loins in a frying pan until the bacon is starting to crisp. I then had to use tooth picks to keep the bacon on because it started to fall off.. I smoked the loins for  3 hours on 225 degrees. As you can see from the pictures, the bacon really turned a beautiful color and kept the meat moist. If you decided to do this in an oven, follow the directions on the package for cooking.