Pork Loin Roast with Fruit, Honey & Bacon Sauce

For the sauce:
In a heated 2-quart sauce pot, cook chopped bacon until just starting to golden on the edges and fat has rendered. Drain fat from the pot, leaving only about 2 tablespoons in the pot with the bacon.

To the bacon and reserved fat, add the orange marmalade, cranberries, apple, brown sugar, apple cider, honey, pumpkin pie spice and salt. Stir until well mixed.

Heat the sauce over medium heat until boiling. Lower heat and cook sauce for 20 minutes at a gentle boil, stirring as needed.

For the roast:
Preheat oven to 400 F. Line a roasting pan with foil. Set aside.

Sprinkle salt and pepper over all roast surfaces. Set aside.

Add the oil into a skillet over medium high heat. Brown the roast on all sides. Place browned roast in the baking pan.

Pour approximately 1 1/2 cups sauce over top of the roast. Set aside the remaining sauce.

Bake the roast at 400 F for 15 minutes. Lower oven heat to 325 F and continue to cook roast until internal temperature reaches 150 F (about 1 1/2 hours).

Remove roast from oven. Cover with foil and allow roast to sit for 15 minutes. Slice in generous 1/4-inch slices for serving. Remaining sauce may be served on the side or spooned over roast slices prior to serving.

Alternate serving suggestion: Blend the remaining sauce with an immersion blender or in an electric blender until smooth. Then warm it in a pot or microwave, if needed. Serve on the side or spooned over roast slices prior to serving.