Bacon-Wrapped Pork Loin with Fruity Mole

Ingredients

• 3  ancho chiles stemmed seeded
• 1  apples peeled coarsely chopped
• 6 slices oscar mayer bacon cut in half
• 0.3 cup original barbecue sauce kraft
• 15 oz canned tomatoes diced drained canned
• 2  guajillo chiles stemmed seeded
• 1 oz piloncillo coarsely chopped (1 small cone) (Mexican brown loaf sugar)
• 0.5  pineapple cored peeled
• 3 lb pork loin roast 

Equipment

• frying pan
• sauce pan
• oven
• blender
• roasting pan
• aluminum foil
• cutting board

Directions

1. Heat oven to 350F.
2. 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.
3. Bake 1 hour or until roast is done (145F).
4. Meanwhile, cut 1 pineapple wedge into 12 pieces; reserve for later use. Chop remaining pineapple; place in blender.
5. Add remaining ingredients; blend until smooth.
6. Pour into saucepan. Bring to boil, stirring frequently. Simmer on low heat 20 min., stirring occasionally.
7. 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.
8. Slice roast.
9. Serve with the pineapple wedges and mole sauce.