This recipe is adapted from a Reynolds Kitchen recipe, with ingredients slightly modified to make it a low sodium dish. Cooking the roast in a bag makes a tender, delicious meal.

10 (about 3 oz each) servings: 108 mg. sodium per serving

1 large size (14" x 20") Reynolds Oven Cooking Bag
2 Tablespoons flour
1 teaspoon instant no salt added chicken bouillon
1/2 teaspoon ground cinnamon
2/3 cup orange juice
3 pound boneless pork loin roast
2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt

Prep. Instructions

1. Place flour, bouillon, cinnamon and orange juice in a bowl. Combine well with a wire whisk or fork.

2. Combine thyme, pepper and salt well in a separate bowl.

3. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 325 degrees F.

2. Rub both sides of roast with thyme mixture.

3. Place roast in oven cooking bag, fat side up.

4. Pour orange juice mixture into bag. Close bag with nylon tie; make 6 half-inch slits in the top of the bag. Place bag on a baking sheet.

5. Bake 1 to 1-1/2 hours, or until a meat thermometer registers 160 degrees F.

6. Remove roast from bag. Pour sauce into a pan and heat, stirring often. Slice roast and serve, using the sauce for gravy.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds