| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 3 | lb | Pork roast |
| 1 | pk | Knorrs onion soup mix |
| 1 | c | White wine |
| 2 | Bags or carrots peeled and cut into 2" pieces | |
| 7 | Potatoes peeled and cut into 2" cubes | |
| 1 | Carrot finely chopped | |
| 1 | Celery stalk finely chopped | |
| 1/2 | Green pepper finely chopped | |
| 1 | sm | Onion finely chopped |
| 3 | Cloves garlic | |
| 1 | ts | Dry mustang |
| 1/2 | ts | Cayanne pepper |
| Salt and Pepper | ||
| Butter |
INSTRUCTIONS
Preheat Oven to 400 Deg 1. Sautee chopped carrot, celery, onion, garlic and green pepper in butter for two minutes. Add mustard, cayanne pepper and a pinch of salt and pepper. Let cool. 2. Prepare the roast. Salt and pepper on all sides. Make tiny slits or pockets on side facing up. When the vegetable mixture is cool enough to handle, fill the little slits with the mixture. Any excess should be spread on top. 3. Follow the directions on the back the the onion soup mix for preparation eliminating one cup of water and replacing with the wine. 4. Open the cooking bag on a roasting tray big enough to hold the roast and vegetables. Place the roast in the center of the bag and arrange the carrots and potatoes around the roast. 5. Pour the soup/wine mix into the bag with the roast and vegetable. Close the bag with the provided twist ties and poke four or five small holes in the top of the bag. 6. Cook until roast is done. Approximately 1.5-2 hours in a 400 deg oven. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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