Bacon-Wrapped Pork Loin with Fruity Mole

• 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

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

pork loin roast, bacon, pineapple, tomatoes, barbecue sauce, ancho chiles, guajillo chiles, apple, brown loaf sugar

Taken from www.kraftrecipes.com/recipes/bacon-wrapped-pork-loin-fruity-mole-116101.aspx (may not work)