Are you sure it's a Pork Loin or is it a Pork Butt/Shoulder? 7 lbs is a BIG Pork Loin and I have never seen Loins with a bone in it. Since you said boneless I'm thinking it's a Pork Butt.
Let me first say that I always cook to temperature and not time. I take my Pork Loins to 160ºF + even though the FDA has come out and said that it's done at 140ºF. SWMBO will not stand for any pink in the pork. I then let the loin rest under a foil tent for 15-20 minutes.
Here's a 3.3 lb Pork Loin smoked/cooked at 225ºF (3 hours). Rested 20 minutes.
For Pulled Pork, I take my Pork Butts/Shoulders to 195 - 205ºF and then FTC (Foil, Towel, Cooler) for 2-4 hours before pulling the pork.
Here's a 5 lb Boneless Pork Butt smoked/cooked at 225ºF (19 hours) plus FTC for 3 hours before pulling it.
If I want to have sliced Pork Butt then I'll take it to 175ºF and FTC for an hour.
Here's a 5 lb Boneless Pork Butt smoked/cooked at 225ºF (9 hours) plus FTC for 1 hour.
I like to use Hickory and/or Apple to smoke/cook my Pork and I use 225ºF. Others will use other temps and smoke flavor. The time per pound depends on what you're smoking/cooking and what temperature. Just remember that Pork Butts will stall when they reach a temperature around 160ºF. It might take an hour or 4 hours but it will stall ... just be patient!!
I always rub my Pork Butts the night before and then fridge overnight. For Pork Loins I just rub it with EVOO and a dusting of Seasoning before cooking. I personally prefer Fagundes Seasoning but almost any seasoning will work. I have never felt the need to drape the Pork with Bacon to keep it moist.
Not sure why you would want to pull your piece of Pork out at 140ºF? As illustrated above, I personally
would not pull any Pork at 140ºF. Again, are you sure it's a 7 lb boneless Pork Loin or a 7 lb Pork Butt? Big difference on how you smoke/cook them and to what temperature.