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Sunday Pork Loin Recipe
Sunday Pork Loin Recipe photo by Taste of Home

Sunday Pork Loin Recipe

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4.5 7
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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
TOTAL TIME: Prep: 15 min. Bake: 2-1/4 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 2-1/4 hours + standing
MAKES: 8 servings


  • 1 boneless pork loin roast (4 to 5 pounds)
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 1 garlic clove, minced
  • 1 teaspoon canola 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


  1. Place roast on a greased 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.
  2. Spoon 1 cup sauce over roast. Bake 45-55 minutes longer or until a thermometer reads 145°. Let stand for 10-15 minutes before slicing. Serve with the remaining sauce. Yield: 8 servings.
Originally published as Sunday Pork Loin in Taste of Home April/May 2004, p35

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Reviewed Mar. 14, 2015

"Big hit!"

Reviewed Mar. 1, 2015

"so easy and my guest loved it"

Reviewed Mar. 12, 2013

"I used a bone-in pork roast, browned it on the stove, and cooked it in the slow cooker. The house smelled wonderful when I got home. My family liked this, but I have a barbecued pork roast recipe that I think we all like better, so I will probably not make this again though it was good."

Reviewed Nov. 5, 2012

"This Recipe has become a family staple in our house. The Pork is tender and juicy and the BBQ sauce isn't so overpowering you can't taste the pork. When I don't have the time to cook a whole loin I'll substitute a pork tenderloin and adjust the time according to weight. Still delicious!!"

Reviewed Jun. 4, 2012

"@ mark771, read the directions clearly. it tells u everything and how to do it."

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