Herbed Pork Roast
- Cook Time: 1 1/2 - 2 hours
- Servings: 4
- Course: Main Dish
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- 1 tablespoon flour
- 1 envelope (1 oz.) garlic and herb soup and dip mix, divided
- 1 tablespoon olive oil
- 6 to 8 baby red potatoes
- 1 pkg. (16 oz.) peeled baby carrots
- 1 medium onion, quartered
- 2 1/2 lb. pork loin roast
PREHEAT oven to 350°F.
SHAKE flour in Reynolds® Oven Bag, Large Size; place in 13x9x2-inch baking pan with opening towards wide side of pan.
COMBINE 2 tablespoons seasoning packet and olive oil; set aside. Add remaining seasoning packet to oven bag. Place vegetables in oven bag and turn to coat well. Pat surface of roast dry. Spread half of olive oil mixture evenly over bottom of roast. Add roast to oven bag; spread remaining olive oil mixture over top of roast. Arrange vegetables in an even layer around roast.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
BAKE / to / hours or until meat thermometer reads °F. Let stand in oven bag minutes. To serve, place sliced pork on a serving platter. Arrange vegetables around roast. Spoon juices over roast and vegetables.
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