In 1525, hogs were introduced to the North America. Pork loin is just one of the many cuts popular on American dinner tables. The pork roast, or loin, comes from the area just below the ribs of the hog. Using an oven bag to cook your pork loin typically reduces cooking time -- and makes your cleanup easy.
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Using an oven bag allows you to cook foods without all of the mess from the pan drippings. The heat-resistant bag catches the juices from the pork so they don't stick to your pan. With the drippings enclosed in the bag, the liquid does not evaporate. Because the meat cooks in its own juices, your finished loin is moist and tender rather than dry.
Choosing the correctly sized oven bag is essential. Pork loin ranges in size from 2 1/2 to more than 10 pounds. Oven bags also come in different sizes. A small pork loin can cook in a large oven bag. For heavier cuts, use a bag designated for roasting turkeys. When you set the roast in the bag, the fit should be roomy. The bags will expand while the pork cooks and moisture forms. The bag cannot spread out if it is too small. This may interfere with the cooking process.
Flour or a flour substitute, like cornstarch, is a key component when you opt to roast a pork loin in a bag. The flour blends with the blends the fat and juices in the oven bag to prevent the bag from bursting. Always pour about a tablespoon of flour or flour substitute into the bag prior to cooking -- and then shake the bag to spread the flour around. If your recipe calls for a thickened sauce or gravy, you can add more flour as indicated.
Using an oven bag does not change the basics of preparing your pork loin. Preheat your oven prior to seasoning the meat. Most oven bags come with twist ties that help secure them. If not, cut off a piece of string to close the bag. Place your oven bag into a baking dish that is at least 2-inches-deep. Cook the pork loin until it reaches an internal temperature of 160 degrees Fahrenheit.