Orange glazed pork roast

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
\N \N 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

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