Main St. Market Recipes
https://17.nwg-web.com/Recipes/Detail/4024/
Pork Roast with Red Potatoes
Yield: Makes 5 to 6 servings
Ingredients
| 1 | Reynolds Hot Bags Foil Bag, large size | ||
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| 1 | tablespoon | flour | |
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| 1/4 | cup | fresh parsley, chopped | |
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| 2 | tablespoons | vegetable oil | |
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| 2 | teaspoons | fennel seeds | |
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| 1 1/2 | teaspoons | seasoned salt | |
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| 1 | teaspoon | coarsely ground black pepper | |
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| 1 | teaspoon | onion powder | |
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| 2-2 1/2 | lbs. | boneless pork loin roast | |
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| 6 | medium red potatoes, cut in wedges | ||
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Directions:
Preheat grill to medium, indirect heat or oven to 450 F. For indirect heat, the heat source (coals or gas burner) is on one side of grill. Place foil bag on opposite side with no coals or flame underneath.
Open foil bag. Sprinkle flour on one-half on bottom of foil bag. Combine seasonings; press mixture onto top and sides of roast. Place roast on floured side of foil bag. Arrange potato wedges on unfloured side of foil bag; sprinkle with additional seasoned salt and pepper.
To seal, double fold open end of foil bag. Place foil bag in 1-inch deep pan.
To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven.
Grill 50 to 55 minutes in covered grill or bake 70 to 75 minutes in supporting pan in oven.
Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag allowing steam to escape.
Source: Reynolds
Please note that some ingredients and brands may not be available in every store.
Main St. Market Recipes
https://17.nwg-web.com/Recipes/Detail/4024/
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