ROAST PORK WITH FRUITS AND VEGETABLES

1 (4 lb.) pork loin, rinsed and trimmed of fat
2 red pears, thinly sliced
2 green apples, thinly sliced
2 onions, thinly sliced
2 Tbsp. minced garlic
1 red bell pepper, thinly sliced
Seasoned salt and pepper
1 Tbsp. flour
1 Reynolds' Plastic Cooking Bag
1/2 cup wine
1 tsp. rosemary
1 tsp. thyme

Put the flour into the cooking bag and shake around. Put the fruits and vegetables into the bag. Place the pork roast on top of the fruits and vegetables. Season the pork roast with seasoned salt and pepper. Pour the wine around the roast. Cut 6 1" slits into the top of the cooking bag. Roast at 325 degrees for 2 1/2 hours. Remove the roast from the bag and let "rest" for 15 minutes before cutting. After the roast has been removed, drain the juices from the roast. Let cool and pour into a glass jar. Let the juices stay in the refrigerator overnight. The next day, remove the fat that will have collected on the top of the juices, and discard. This liquid is wonderful to cook rice in, to add to vegetables, or to flavor soups.