Remove the Applewood Smoked Bacon Marinated Fresh Pork Loin Filet from the packaging. Take a sharp knife and scrap off the bacon bits into a small bowl and set aside. Section the pork loin filet into smaller sections for faster cooking (watch my video recipe for details!).

Can't find Smithfield pork in your store or just want to season your own? No worries! You can prepare this recipe using fresh pork loin instead and season it to your liking! For this recipe, I recommend seasoning the pork with smoked paprika, onion and garlic powder, salt and black pepper. Just pat the pork dry with paper towels, then rub the seasonings into the meat generously. 

Preheat a large frying pan over medium heat. Render the bacon slices until they’re golden and crispy, then remove onto a plate lined with paper towels. Keep the rendered fat in the frying pan and add the sectioned pork loin filet. Fry the pork for a few minutes on each side, until golden brown all over. Cover the pan with a lid and continue cooking until the internal temperature reaches 145F. Total cooking time is 16 to 18 minutes.

Remove the pork loin filet from the pan once it’s done cooking and add the reserved bacon bits. Fry them for a few minutes until golden brown, then scoop them out into a bowl lined with a paper towel to absorb excess oil.

To assemble the wraps, first thinly slice the pork loin filet; slice each piece on the diagonal to create larger pieces. Arrange the tortillas in a row on your work surface. Spread the ranch dressing over half of the tortilla. Add the sliced cheese, then layer on the sliced pork loin, bacon slices, and sprinkle on the bacon bits. Top with sliced tomato and avocado; add the lettuce last. Place all ingredients onto one half of the tortillas for easier rolling.

Use the lettuce to firmly hold all the fillings together, then roll the tortilla into a tight roll. Slice the wraps in half for serving. For enjoying the next day, wrap the wraps tightly with plastic wrap or paper, to prevent the tortilla from drying.