1Weave the bacon strips into a rectangle as wide as the pork loin is long.
2Remove the pork loins from the packaging. Rinse and pat dry. Rub with mustard and barbecue rub.
3Place one loin on the bacon weave. Cut the bacon weave in half, ensuring it’s wide enough to wrap around the loin. Pull the bacon tight around the loin and secure with toothpicks. Repeat with the second loin.
4With the seam down, place on a 400-degree grill over indirect heat. (I used the Big Green Egg with a plate setter and apple and cherry chips). Grill for 30 minutes.
5In a small bowl, combine the molasses ½ teaspoon rub and 2 tablespoons mustard. Liberally brush on the loins. Continue cooking for about 10 minutes, or until the internal temperature of the meat reaches 160 degrees.