Cranberry-Onion Pork Roast

By DIANETHORNTON

Excellent recipe from Reynold's oven bags box. Original directions called for roasting pork on a grill, but I modified it for the oven.

Ingredients

• 2-3 lb. pork loin roast
• 1 16-oz. can whole cranberry sauce
• 1 1-oz. pkg. dried onion soup mix
• Salt & pepper to taste
• 1 Reynold's large oven bag
• 1 T flour (for bag)
• 1/4 c. water

Preparation

Step 1

Season roast with salt & pepper. Stir together cranberry sauce and onion soup mix, heat, covered, in microwave until hot (about one minute). Add 1 T flour to oven bag and shake. Put roast in bag. Pour half of cranberry-onion mixture over pork. Add 1/4 c water to bag. Seal bag with tie and cut 4 small slits in top of bag. Place bagged roast into shallow baking pan. Bake at 325˚ for 20-25 minutes per pound. Let roast rest for about 10 minutes, remove from bag carefully, and slice. Heat remaining cranberry-onion sauce (on stove or covered in microwave) until hot and serve as a topping for the pork.