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Sunday Pork Loin

Sunday Pork Loin
My mom often made this moist roast, covered with a thick homemade barbecue sauce, for our Sunday dinner. When this pork dish was in the oven, you could smell the appetizing aroma all through the house. -Mari Anne Warren Milton, Wisconsin
8 ServingsPrep: 10 min. Bake: 2-1/4 hours

Ingredients

  • 1 boneless whole pork loin roast (4 to 5 pounds)
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 1 garlic clove, minced
  • 1 teaspoon vegetable oil
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/3 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1/8 to 1/4 teaspoon hot pepper sauce

Directions

  • Place roast on a rack in a shallow roasting pan. Bake, uncovered, at
  • 325° for 1-1/2 hours. In a skillet, saute the onion, celery and
  • garlic in oil until tender. Stir in the remaining ingredients.
  • Spoon 1 cup sauce over roast. Bake, 45-55 minutes longer or until a
  • meat thermometer reads 160°. Let stand for 10-15 minutes before
  • slicing. Serve with the remaining sauce. Yield: 8 servings.
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