| 2 cloves | Garlic, minced |
| 1 1/2 tsp. | Salt |
| 1 1/2 tsp. | Dried rosemary leaves, chopped |
| 3/4 tsp | Dried thyme leaves, chopped |
| 1/2 tsp. | Paprika |
| 1/4 tsp. | Black pepper |
| 1 | Boneless pork loin roast(4lbs) |
| 1 | Oven cooking bag |
| 1 tablespoon | All-purpose flour |
| | For the apple glaze: |
| 1 jar( | 12ounces) apple preservers |
| 1/4 cup | Light corn syrup |
| 2 tablespoons | Cider vinegar |
| 1/2 tsp. | Dry mustard |
In a small bowl, combine the garlic, salt, rosemary, thyme, paprika, and pepper, then rub into the roast, coating it completely. Cover tightly with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 325 and set out a 13"*9"*2" baking pan. Spoon the flour into the cooking bag and shake to coat the inside. unwrap the roast, place it in bag, secure the opening with the nylon tie, then place in the pan. Cut a slits in the top of the bag. Roast for 1 1/2 hours.
To preparethe glaze; in a small saucepan, combine the glaze ingredients; stir over low heat until the mixture beings to bubble, then simmer for 1 minute.
Remove the roast, cut bag open and fold down the sides, pour the glaze over the roast and cook uncovered, 30 minutes or until a meat thermometer inserted in the center says 160.
For the glaze you can use any type of fruit preserves that you wish it doesn't have to be apple, thats just what my family likes.