4-8 lb. pork loin (with fat trimmed to a thin layer)
1 tbsp. flour
1/4 c. lemon juicy
1/2 c. cider vinegar or dry wine
1/4 c. soy sauce
2 tbsp. catsup
1 tbsp. sugar
1/2 tsp. ground ginger
1 tsp. garlic powder or 1 clove garlic
1/2 tsp. salt

Shake the tablespoon of flour in Brown-In-Cooking bag to coat bag. Place bag in pan (at least 2 inches deep and large enough to contain the bag as it puffs up while cooking). Mix remaining ingredients and pour into bag. Fasten with twist tie and turn gently several times to coat the pork. Refrigerate overnight.

Preheat oven to 350 degrees. Remove pork with pan from refrigerator and make six half-inch slits in top of bag. Place in oven in position so that the bag when puff up during cooking will not touch outer walls or racks. Cook for 2 1/2 to 3 1/2 hours or until meat thermometer reads 170 degrees. Remove from oven and allow to stand 5 minutes before slitting top of bag with sharp knife.

If you plan to serve chop-size portions, ask the butcher to cut through the big part of each chop but NOT to cut all the way through. This will make cutting easy when you are getting ready to serve.