| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Main dish, 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 bouillon, 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 gag. Stir and spoon sauce 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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