1 tbsp. all-purpose flour
1 lg. size oven cooking bag (Reynolds)
1 (1 oz.) pkg. pepper sauce mix with green peppercorns
1 c. water
1/4 c. soy sauce
1 tsp. rosemary, crushed
1 (3 lb.) rolled boneless pork loin roast
6 med. carrots, scraped
3 med. zucchini, ends trimmed
3 med. yellow squash, ends trimmed

Preheat oven to 325 degrees. Place flour in cooking bag; twist end and shake to coat. Place bag in a 13 x 9 x 2 inch baking pan. Add pepper sauce mix, water, soy sauce, and rosemary; squeeze bag to blend ingredients. Place roast in bag. Place carrots and squash in bag around roast. Close bag with tie; cut six 1/2 inch slits in top. Bake for 1 hour 30 minutes or until a meat thermometer registers 160 degrees. Let stand 10 minutes. Yield: 6 to 8 servings.