Categories: Pork/ham, Meats 
      Yield: 6 servings 
  
      2 tb Flour                               3 lb Bnls Pork loin roast 
      1 ts Instant chicken bouillon          1/2 ts Thyme leaves 
    1/2 ts Ground cinnamon                          Salt and Pepper to taste 
    2/3 c  Orange juice                    
  
  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 1 
  1/2 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