Ingredients

2 Tbsp. flour
1 tsp. instant chicken bouillon
1/2 tsp. ground cinnamon
2/3 C.(s) orange juice
3 pound(s) bnls pork loin roast
1/2 tsp. thyme leaves
salt and pepper to taste

Cooking Instructions

Preheat oven to 325 degrees. Using a regular size Reynolds Oven Cooking Bag, shake flour into it; place in a 13 x 9 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: