Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Flour |
| 1 teaspoon | Instant chicken bouillon |
| ½ teaspoon | Ground cinnamon |
| ⅔ cup | Orange juice |
| 3 pounds | Bnls Pork loin roast |
| ½ teaspoon | Thyme leaves |
| Salt and Pepper to taste |
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 1½ 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