1 tbsp. flour
1 lg. size (14x20) Reynolds Oven Coking Bag
1/4 c. orange or apple juice
1/4 c. honey
2 tbsp. Dijon-style mustard
2 pork tenderloins (3/4 lb. each), fat trimmed
Basil leaves
Seasoned salt
4 med. carrots, diagonally sliced
2 med. carrots, diagonally sliced
2 med. gold Delicious apples, cored, cut in eighths

Preheat oven to 350 degrees. Shake flour in Reynolds Oven Cooking Bag; place in 13x9x2-inch baking pan. Add orange juice, honey and mustard to bag. Squeeze bag to blend ingredients. Sprinkle tenderloins with basil and seasoned salt. Place in bag, tucking the narrow end of each tenderloin under for even cooking.

Arrange carrot and apple slices in bag around tenderloins. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until meat thermometer registers 160 degrees, 45-50 minutes. Let stand in bag 5 minutes. Makes 4 servings.