For Roast: 1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour 9 or 10 slices of Zier's Smoked Bacon
For Raspberry/Chipotle Sauce:
Stuff and Roast Pork:
Preheat oven to 500°F with rack in middle.
Make a pocket in center of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through center (forming a cross) to widen pocket. Push about 1 cup stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.
Season roast with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 325°F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.
Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 160°F; meat will be slightly pink.)
To Make Sauce:
Skim fat from pan drippings and reserve 1 1/2 tablespoons fat. Straddle pan across 2 burners and add Raspberry/Chipotle'sauce to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.
Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1 1/4 cups water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining 1/4 cup water until smooth, then whisk into sauce with any juices from cutting board.
Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
Carve roast into chops by cutting between ribs, then serve with sauce.