Orange Glazed Pork Roast
Submitted by JaimeC
Orange Glazed Pork Roast cooks in an oven bag with orange juice, cinnamon, and thyme - the bag traps all the juices into a ready-made sauce. Easy hands-off dinner for 6.
YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsThis pork roast leans into the oven bag method and makes the most of it.
A 3-pound boneless loin gets rubbed with thyme, salt, and pepper, then placed in a Reynolds cooking bag with orange juice, cinnamon, and bouillon. Those ingredients concentrate as the roast cooks, building a sticky-sweet glaze you never have to stir or baste.
When the roast comes out, the sauce is already waiting in the bag. Slice and spoon.
Kitchen Tips
- Cut exactly 6 half-inch slits in the top of the bag before baking - this lets steam escape so the bag doesn’t burst
- Fat side up in the bag; as it renders it bastes the roast throughout
- Use a meat thermometer to confirm doneness rather than relying on time alone
Ingredients
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.
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