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Old 10-26-2007, 05:31 PM   #1
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Melt In Your Mouth Pork Loin

This pork turns out so tender and juicy. It's so easy to prepare and gravy is made while the pork is baking. This is a great recipe for the Dutch oven.
Enjoy! Debbie

Melt In Your Mouth Pork Loin



2 1/2 to 3 pound(s) PORK LOIN ROAST; Boneless.
1 clove(s) (small) GARLIC; Cut Into Slivers.
FLOUR
1 to 2 tablespoon(s) OIL
1 package(s) LIPTON ONION SOUP MIX
1 can(s) (10 3/4 ounce) CREAM OF MUSHROOM SOUP
2 cup(s) WATER; Hot.
SALT; To Taste.
BLACK PEPPER; To Taste.
_____

Poke holes all around pork loin, insert garlic.
Season pork with salt and pepper to taste.
Coat meat well with flour.
Heat oil in cast iron skillet or a heavy skillet.
Brown meat on all sides.
Mix the mushroom soup and onion soup mix together with the hot water.
Slowly add soup to the roast allowing some of the onion pieces to rest on the top of the pork loin as much as possible.
Cover pan and bake at 375 degrees for about 1 hour and 15 minutes or until done.
Serve gravy over mashed potatoes if desired.
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Old 10-26-2007, 06:37 PM   #2
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That sounds wonderful! A real pot roast!
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Old 10-26-2007, 06:53 PM   #3
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Thank you Constance.
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Old 10-26-2007, 07:30 PM   #4
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Quote:
Originally Posted by Ol-blue View Post
This pork turns out so tender and juicy. It's so easy to prepare and gravy is made while the pork is baking. This is a great recipe for the Dutch oven.
Say no more, I'm on it! Outdoor DO that is!!

Thanks a million, I'm definitely trying this!
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Old 10-26-2007, 07:40 PM   #5
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This is almost exactly, without the water, my beef chuck roast recipe. How can it not be tender. This is a gotta try recipe!
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Old 10-26-2007, 07:44 PM   #6
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Originally Posted by Katie E View Post
This is almost exactly, without the water, my beef chuck roast recipe. How can it not be tender. This is a gotta try recipe!
Now that you mention it, you're right. I didn't really check the ingredients earlier....I gotta kind lost when I read Dutch Oven and started dreaming of charcoal cooking again.

Certainly this will do well then!
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Old 10-26-2007, 08:57 PM   #7
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Will try that this weekend, with maybe a sage leaf or two thrown in!

Thanks, Ol-Blue!

Lee
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Old 10-27-2007, 12:20 AM   #8
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keltin, Outdoor DO is the only way.

Katie E, A beef roast would be excellent. Thanks for the idea.

QSis, Sounds good. Enjoy!

Debbie
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Old 10-27-2007, 06:39 AM   #9
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Thanks Debbie, this looks and sounds so good - my kind of cookin'! Gave me idea - I have a pkg. of country sytle ribs in the freezer I may try this on. Gotta be greatttttttt!! Yum
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Old 10-27-2007, 10:04 AM   #10
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Thanks Debbie, this looks and sounds so good - my kind of cookin'! Gave me idea - I have a pkg. of country sytle ribs in the freezer I may try this on. Gotta be greatttttttt!! Yum
What a wonderful idea. Thanks for the recipe idea. Debbie
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Old 10-27-2007, 10:58 AM   #11
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SAdly, my DW doesn't care for flour based gravy. Taht pork loin looks sooooo good. I may have to try it anyway, but with fresh musrooms on the side, and maybe a pork veloute put over the top. I may have to modify the veloute and use cornstarch as the thickening agent.

Hey! I know. I can make the original with the flour based veloute with one half of the roast, and use the other half for my wife, using a cornstarch slurry to thicken all after the roast is cooked. But both will be coated with flour and browned first. Plus, I'll get to add pepper to mine (Dw can't deal with pepper either). Yum. Thanks for the inspiration.

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Old 10-27-2007, 11:29 AM   #12
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Originally Posted by Goodweed of the North View Post
SAdly, my DW doesn't care for flour based gravy. Taht pork loin looks sooooo good. I may have to try it anyway, but with fresh musrooms on the side, and maybe a pork veloute put over the top. I may have to modify the veloute and use cornstarch as the thickening agent.

Hey! I know. I can make the original with the flour based veloute with one half of the roast, and use the other half for my wife, using a cornstarch slurry to thicken all after the roast is cooked. But both will be coated with flour and browned first. Plus, I'll get to add pepper to mine (Dw can't deal with pepper either). Yum. Thanks for the inspiration.

Seeeeeya; Goodweed of the North
The flour is only on the outside of the roast and I'm sure you could even leave that out. I didn't have to thicken the gravy at all.
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Old 10-28-2007, 07:31 PM   #13
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Ol-blue, we made this tonight and added a few sliced fresh mushrooms we had laying around. FANTASTIC dish - tender and ridiculously easy!

Made a ton of gravy to ladle over Idahoan brand instant mashed potatoes (my current favorite convenience food!)

This is a keeper!

Lee
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Old 10-28-2007, 07:40 PM   #14
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Lee, That's great. Always nice to hear back about a recipe. I know my husband is still talking about this roast and wanting more. Thanks for taking the time to let me know. Debbie
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Old 10-28-2007, 08:48 PM   #15
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Shopping is done and menu is planned. This is scheduled for tomorrow night in the outdoor DO!! Thanks a million!
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Old 10-28-2007, 08:52 PM   #16
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Shopping is done and menu is planned. This is scheduled for tomorrow night in the outdoor DO!! Thanks a million!
You are welcome. Enjoy your dinner. Debbie
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Old 10-30-2007, 01:04 AM   #17
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Hard to go wrong with a nice, center cut porkloin!
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Old 10-30-2007, 11:46 AM   #18
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A picture really is worth a thousand words. This made me hungry!
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Old 10-30-2007, 12:24 PM   #19
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Well, Keltin, how did yours turn out in your outdoor Dutch oven?

Lee
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Old 10-31-2007, 08:44 AM   #20
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I made this last night with country style ribs - delishhhhhh ! Thanks Debbie !
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