Ingredients
2lb (1 kg) pork tenderloin
1 can (14 oz/398 mL) pineapple chunks, drained and reserve juice
1 medium red pepper, diced
1/4 cup (60 mL) reserved pineapple juice
2 Tbsp (30 mL) brown sugar, packed
1 tsp (5 mL) chili powder
1 tsp (5 mL) garlic powder
8 – 10 thick cut bacon strips*

Serves 8
Prep Time 25 Min
Cook Time 30 Min

Directions
Preheat the oven to 375°F (190°C).
With a sharp knife, cut pork tenderloin lengthwise, but not through the bottom side. Open up like a book. Cover with plastic wrap, and gently pound out to an even thickness with a mallet or rolling pin.
In a small bowl, mix together 1/4 cup (60 mL) reserved pineapple juice, brown sugar, chili powder and garlic powder.
Brush brown sugar mixture over pork. Add pineapple and red
pepper in a line along the center of the meat. Wrap edges of the meat around the pineapple to return it to its original shape.
Temporarily secure seam with toothpicks.
Lay bacon slices on a cutting board, overlapping slightly. Place tenderloin on top with seam facing up. Removing toothpicks as you work, wrap bacon slices around the pork to form a log. Place
tenderloin with seam side down on a baking sheet.
Roast for about 25 – 30 minutes, or until the internal temperature inserted in the centre reads 160°F (71°C) and the bacon is browned and crisp.
Remove from the oven and allow to rest for 10 minutes before
slicing.
Note: If roast is finished before bacon is browned, place under the boiler for 3-5 minutes to brown the bacon.

Recipe and photo compliments SASK Pork

Find more delicious recipes at saskpork.com