Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Bacon-Wrapped Pork Loin with Fruity Mole

Bacon-Wrapped Pork Loin with Fruity Mole recipe
photo by:kraft
A smoky bacon wrap keeps lean pork loin moist and juicy while pineapple adds a flavorful twist to the mole.
30 min
1 hr 50 min
12 servings
Magazine Acquisition

What You Need

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

Make It

HEAT oven to 350ºF

COOK roast in large skillet on medium-high heat 5 min. or until browned on all sides, turning occasionally; transfer to roasting pan. 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 with 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 pineapple wedges and mole sauce.

Kraft Kitchens Tips

Creative Leftovers
Refrigerate any leftovers. Chop meat and pineapple, then toss with leftover mole sauce. Reheat, then serve wrapped in warmed flour tortillas.
Substitute 2 Tbsp. dark brown sugar for the piloncillo.

related collections

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email