1 tablespoon all purpose flour
1 large LOOK Oven Bag
2 tablespoons vegetable oil
2 teaspoons dried thyme
2 teaspoons tarragon leaves
1 teaspoon dried rosemary, crumbled
1/4 teaspoon pepper
1 1/2 - 2 kg boneless pork loin roast
1/2 small lemon, cut in 4 wedges
2 - 3 teaspoons corn starch

Preparation Instructions:

Sprinkle flour in oven bag and place in 13 x 9 inch baking pan. Combine oil, herbs and pepper.

Place pork in bag and spread evenly with herb mixture. Add lemon to bag. Proceed as directed on package.

Bake at 325 degrees 1 1/2 to 1 3/4 hours or until internal temperature registers 160 degrees on instant read thermometer.

Carefully open bag, avoiding steam and place pork on cutting board. Pour drippings into small saucepan; discard lemon. Dissolve corn starch in 1 tablespoon water; stir into pan. Cook and stir until thickened, season with salt and pepper; serve with pork. Serves 8.

Per serving: 296 calories; 36.7 g protein; 14.7 g fat; 1.7 g carbohydrate.