well the reason i ask is that my SIL did one for the fourth of july.  it was pretty tasty but it was about as tough as a piece of jerky, trying to figure out where we went wrong.    I've successfully cooked a lot of porkloins, but that was the first one we ever did that way. it might have been a tad overcooked (155-160 instead of 145, also do you think it cooks faster wrapped in bacon?). but it came out somewhat juicy, but boy was it tough, just trying to figure out if it just happened to be a bad cut of meat, or if we did something wrong.