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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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 Ingredients:
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 |
Directions:
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.
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