Chili-Lime Pork

• 1 Reynolds® Oven Bag, Large Size


• 1 tablespoon flour


• 3 tablespoons honey


• 2 tablespoons chili powder


• 2 teaspoons grated lime peel


• 2 1/2 pound boneless top loin pork roast


• 3 medium sweet potatoes , peeled and cut in quarters

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

COMBINE honey, chili powder and lime peel.Pat surface of pork dry.Spread half of chili mixture evenly over bottom of pork.Add pork to oven bag; spread remaining chili mixture over top of pork. Arrange sweet potatoes around pork in an even layer in bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE 1 to 1 1/4 hours or until meat thermometer reads 160°F. Slice pork; spoon juices over pork before serving.

Nutrition per 3 oz. serving of cooked pork: