Using a campfire or some Cowboy Hardwood Lump Charcoal, light fire and let burn for 15-20 minutes. Add 3-4 pieces of apple wood to the top of the campfire every 30 minutes for added flavor!
While the fire is heating up, cover the pork loin in olive oil and season with salt, pepper, & Italian seasoning to taste. Once the major flame has died down, push most of the hot coals to one side of the fire pit and rake the smoldering white ash coals under your grill grate.
Place the pork loin over the fire and let sear for 1 minute per side. Pull pork off and let rest for 2-3 minutes. Make 4 sheets of tin foil about the size of 1.5x the pork loin. Place the pork in the middle of the tin foil and surround with hash-browns & onions. Make sure to fold edges so none of the juices escape. Pour white wine and squeeze half of the lemon over pork. Make sure to season hash-browns with a drizzle of olive oil & Italian seasoning. Add other half of lemon into tin foil for added flavor. Cover with one piece of tin foil and place over smoldering coals for 1.5 - 2 hours.
Keep constant heat and smoke on the dish by shoveling new smoldering coals underneath. After 1.5 hours, flip the pork inside the tin foil and let cook for another 1.5 - 2 hours. Once pork has reached an internal temperature of 140F, then pull off and let rest for 5 minutes.
Slice and enjoy!