Bacon Wrapped Pork Loin With Pineapple And Red Pepper

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2 lb (1 kg) pork tenderloin

1 can (14 oz/398 mL) pineapple chunks, drained and reserve juice

1 medium red pepper, diced

¼ 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

Preheat the oven to 375°F (190°C).
Cut pork tenderloin lengthwise, open up, pound out to an even thickness.
Mix reserved pineapple juice, brown sugar, chili powder, and garlic powder; brush over pork.
Add pineapple and red pepper, wrap the meat around the pineapple, secure with toothpicks.
Wrap bacon slices around the pork to form a log.
Roast for 25-30 minutes until internal temperature reaches 155°F (68°C) and bacon is browned.
Allow to rest before slicing.