Bacon-Wrapped Pork Loin with Barbeque Sauce

Simple and delicious, this bacon-wrapped pork tenderloin is full of flavour and quick and easy to prepare. Barbecue sauce is brushed on before the tenderloin is wrapped with strips of bacon, allowing for the flavours to infuse into the pork while it cooks.

1 (3 lb) pork loin, boneless
1 lb bacon
½ cup Barbecue Sauce

Preheat oven to 375°F (190°C). Line a 13x9" baking pan with no-stick aluminum foil.

Trim some of the fat from the pork loin and poke about 8-10 holes in the top of the roast, being careful not to go through to the bottom. Twist knife slightly to make a small "hole".

Pour the barbeque sauce over the roast and work some of it into the holes in the roast. Rub remaining sauce over entire roast. Place in prepared roasting pan.

Place a large piece of aluminum foil on a flat working surface. Lay 6 slices of bacon side-by-side on the foil. With 6 more slices, "weave" into the slices laying on the foil to make a "basket weave" design.

Pick up foil with bacon on it and flip over onto the pork loin in the roasting pan. Center the bacon on the roast and tuck edges under roast. The entire roast should be covered in bacon.

Place in oven and roast for 1 hour and 30 minutes. Remove from oven and let rest for 5-10 minutes.

Serve with extra barbeque sauce and/or pan drippings, if desired.

Makes 6-8 servings.

Cook's Notes:

• For extra flavour, put a thick slice of garlic in each hole along with the BBQ sauce.
• Cooking time will vary depending upon the size of the roast. Always use a meat thermometer to check that pork is properly cooked. 145°F is a bit pink in the middle (medium) and 160°F is cooked through (well done). Just remember, whatever your final target temperature is, take the roast out five degrees before that and let it coast to its final doneness while wrapped tighly in foil.