| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork, Meats | 6 | Servings | |
INGREDIENTS
| 2 | tb | Flour |
| 1 | ts | Instant chicken bouillon |
| 1/2 | ts | Ground cinnamon |
| 2/3 | c | Orange juice |
| 3 | lb | Bnls Pork loin roast |
| 1/2 | ts | Thyme leaves |
| Salt and Pepper to taste |
INSTRUCTIONS
Preheat oven to 325 degrees F. Using a regular size Reynolds Oven Cooking Bag, shake flour into it; place in a 13 x 9 x x 2-inch baking pan. Add instant bouillion, cinnamon and orange juice. Squeeze bag to blend ingredients. Rub roast with thyme, salt and pepper;place in bag, fat side up. Close bag with nylon tie; make 6 half-inch slits in top. Bake 1 to 1 1/2 hours or until meat thermometer registers 170 degrees. Remove roast from bag. Stir sauce and spoon from bag over roast. For a variation: In recipe above, place 2 medium apples, cored and quartered, and 2 medium sweet potatoes, peeled and quartered, in bag around roast. Bake as directed. FROM: The Reynolds Test Kitchens Larry Bibich Posted to MM-Recipes Digest V4 #010 From: Barb Cone <bcone@sound.net> Date: Wed, 08 Jan 1997 19:21:31 -0600
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