Orange Glazed Pork Roast
Yield
6 servingsPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
chicken broth
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ⅔ | cup |
orange juice
|
|
| 3 | pounds |
pork loin roast
boneless |
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
chicken broth
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 158 | ml |
orange juice
|
|
| 1.4 | kg |
pork loin roast
boneless |
|
| 2.5 | ml |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat oven to 325℉ (160℃).
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 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 1½ hours or until meat thermometer registers 170 degrees.
Remove roast from bag.
Stir and spoon sauce from bag over roast.
