• 1 5-pound boneless center cut pork roast, trimmed of fat and divided into 2 pieces
  • Apple Ginger Marinade:
    2 teaspoons salt

  • 1/4 teaspoon thyme, ground
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger
  • 1/2 cup apple juice
  • 1/4 cup honey

    Green Beans:
    2 pounds fresh green beans

    Miceli’s Italian Dressing:
    1/2 cup olive oil

  • 1/4 cup red wine vinegar
  • 1/4 teaspoon dried parsley, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1/4 teaspoon Sweet & Low



Apple Ginger Marinade:
Combine all marinade ingredients; whisk together. Place pork roast in Reynolds roasting bag; pouring marinade on top of meat. Poke a couple of holes in bag and tie shut. Bake at 350 degrees F for 12 hours or until internal temperature reaches 160 degrees F.

Green Beans:
Wash beans; remove both ends. Blanch green beans in boiling water for 3 to 5 minutes. Shock beans in ice water; strain and reserve.

Miceli’s Italian Dressing: Combine all ingredients; whisk together.

Combine beans with dressing. Add 1/4 cup bacon bits (either store bought or cook off fried bacon and cut into small pieces).