Bacon Wrapped Pork Loin with Fruity Jerk Sauce

1 pork loin roast (3 lb.)
6 slices Bacon, cut in half
1/2 pineapple, cut lengthwise in half, peeled and cored
1 can (15 oz.) diced tomatoes, drained
2/3 cup Jabberwocky Smooth Jerk Sauce
1 red apple, peeled, coarsely chopped

Marinate pork with 1/3 cup Jabberwocky Smooth Jerk Sauce for 4 hours.
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 5 min. or until roast is medium doneness (160ºF).

MEANWHILE, cut 1 pineapple wedge into 12 slices. 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. Let stand 10 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 jerk sauce.
total time 1 hr 55 min prep 15 min servings 12 serviings

CREATIVE LEFTOVERS
Refrigerate any leftovers. Chop meat and pineapple, then toss with leftover sauce. Reheat, then serve wrapped in warmed flour tortillas.