BACON-WRAPPED PORK LOIN WITH FRUITY MOLE

Bacon-Wrapped Pork Loin with Fruity Mole image

A smoky bacon wrap keeps lean pork loin moist and juicy while pineapple adds a flavorful twist to the mole.

Provided by My Food and Family

Categories Recipes

Time 1h50m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 pork loin roast (3 lb.)
6 slices OSCAR MAYER Bacon, cut in half
1/2 pineapple, cut lengthwise in half, peeled and cored
1 can (15 oz.) diced tomatoes, drained
1/3 cup KRAFT Original Barbecue Sauce
3 ancho chiles, stemmed, seeded and hydrated
2 guajillo chiles, stemmed, seeded and hydrated
1 apple, peeled, coarsely chopped
1 oz. (1 small cone) piloncillo (Mexican brown loaf sugar), coarsely chopped

Steps:

Heat oven to 350ºF.
Cook roast in large skillet on medium-high heat 5 min. or until evenly browned on all sides, turning occasionally; transfer to roasting pan sprayed with cooking spray. Top with bacon, overlapping slices as necessary to cover top of roast. Bake 1 hour or until roast is done (145ºF).
Meanwhile, cut 1 pineapple wedge into 12 pieces; reserve for later use. Chop remaining pineapple; place in blender. Add remaining ingredients; blend until smooth. Pour into saucepan. Bring to boil, stirring frequently. Simmer on low heat 20 min., stirring occasionally.
Place roast on cutting board. Tent with foil; let stand 5 min. Meanwhile, cook pineapple wedges in skillet on medium heat 5 min. or until evenly browned, turning frequently.
Slice roast. Serve with the pineapple wedges and mole sauce.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g