Ingredients:

• 1, 5-7lb. pork loin 
• 1 pack Applewood smoked bacon
• Rossarooski's Honey Rib Rub
• Casanova's Competition Rub
• Yellow mustard 
• Habanero pineapple glaze

Injection:

• 1/2 cup apple juice 
• 1/4 cup apple cider vinegar 
• 1 tbsp of black pepper

Instructions:

• Trim excess fat from pork loin.
• Mix apple juice, apple cider vinegar, and pepper.
• Inject the loin in different areas.
• Rub entire loin with mustard.
• Generously spread the Rossarooski's Honey Rib Rub and Casanova's Competition Rub over entire loin.
• Wrap entire loin with Applewood smoked bacon.
• Place on recteq at 225°F for 2 hours.
• After 2 hours, carefully remove bacon.
• Apply the habanero pineapple glaze with a mop or brush.
• Place back on grill until internal temperature is 155°F.
• Slice loin to preferred thickness.