Sunday Pork Loin
From the kitchen of Jessica Vailencour
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 ¼ teaspoon hot pepper sauce
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 ¼ teaspoon hot pepper sauce
DIRECTIONS
Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 1-1/2 hours. In a skillet, sauté 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 degrees. Let stand for 10-15 minutes before slicing.
Serve with the remaining sauce. Yield: 8 servings
Spoon 1-cup sauce over roast. Bake 45-55 minutes longer or until a meat thermometer reads 160 degrees. Let stand for 10-15 minutes before slicing.
Serve with the remaining sauce. Yield: 8 servings