• Servings: 8
  • 1 tbsp. flour
  • 1 large oven bag
  • 2 tbsp. canola gold cooking sauce or any vegetable oil
  • 2 tsp. dried thyme
  • 2 tsp. dried tarragon
  • 1 tsp. dried rosemary, crumbled
  • 1/4 tsp. pepper
  • 1 4 lb. boneless pork loin roast
  • 1/2 small lemon cut in 4 wedges
  • 2 to 3 tsp. corn starch
  1. Sprinkle flour in oven bag and place in a 13 x 9” baking pan.
  2. Combine cooking sauce, herbs and pepper. Place pork in bag and spread evenly with herb mixture.
  3. Add lemon to bag. Proceed as directed on package.
  4. Bake at 325 degrees F for 1 1/2 to 1 3/4 hours or until internal temperature registers at 160 degrees F. Carefully open bag, avoiding steam and place pork on cutting board.
  5. Pour drippings into a small saucepan. Discard lemon. Dissolve corn starch in 1 tbsp. of water, stir into pan. Cook and stir until thickened.
  6. Season wtih salt and pepper. Serve with pork. Marlene
I love this one as you use a cooking bag and avoid any mess. Easy clean up and tasty too. Very easy to prepare.