sprinkle a little seasoning on it( I don't recall all that was in it but it was a basic rub I had mixed up) and wrap in bacon and smoke. I've done it before and it was the best piece of meat I think I've put in my mouth.
It's backstrap, don't over gourmet it!
I'm not sure what you mean about that in a thread about stuffing, wrapping, and smoking one of the finest cuts of meat on the planet.
Most of the time, there's nothing more gourmet than a simple preparation. Season, sear, and slice is all a backstrap really "needs". Hell, thin slice it, pound it out, and squirt some lemon juice on it....doesn't get more simple than that. No cooking required.