Bacon-Wrapped Pork Loin with Fruity Mole

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

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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 chile s, 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. 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).

2. 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.

3. 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.

4. Slice roast. Serve with the pineapple wedges and mole sauce.

Bacon-Wrapped Pork Loin with Fruity Mole

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