Chili-Lime Pork

• 1
• 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

1. Preheat oven to 325u0b0F.
2. Shake flour in Reynolds(R) Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep.
3. Combine honey, chili powder and lime peel; set aside. 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.
4. Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
5. Bake 1 to 1-1/4 hours or until meat thermometer reads 160u0b0F. To serve, slice pork and place on a serving platter. Arrange sweet potatoes around pork. Spoon juices over pork and sweet potatoes.

flour, honey, chili powder, lime peel, pork roast, sweet potatoes

Taken from www.tasteofhome.com/recipes/chili-lime-pork/ (may not work)