Melt In Your Mouth Pork Loin

[Ol-blue]

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.
_____

 

[Constance]

That sounds wonderful! A real pot roast!

 

[Ol-blue]

Thank you Constance.

 

[keltin]

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!

 

[Katie H]

This is almost exactly, without the water, my beef chuck roast recipe. How can it not be tender. This is a gotta try recipe!

 

[keltin]

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!

 

[QSis]

Will try that this weekend, with maybe a sage leaf or two thrown in!

Thanks, Ol-Blue!

Lee

 

[Ol-blue]

keltin, Outdoor DO is the only way.

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

QSis, Sounds good. Enjoy!

Debbie

 

[Barb L.]

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

 

[Ol-blue]

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

 

[Chief Longwind Of The North]

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

 

[Ol-blue]

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.

 

[QSis]

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

 

[Ol-blue]

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

 

[keltin]

Shopping is done and menu is planned. This is scheduled for tomorrow night in the outdoor DO!! Thanks a million!

 

[Ol-blue]

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

 

[Rob Babcock]

Hard to go wrong with a nice, center cut porkloin!

 

[bknox]

A picture really is worth a thousand words. This made me hungry!

 

[QSis]

Well, Keltin, how did yours turn out in your outdoor Dutch oven?

Lee

 

[Barb L.]

I made this last night with country style ribs - delishhhhhh ! Thanks Debbie !