Melt In Your Mouth Pork Loin

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Ol-blue

Sous Chef
Joined
Apr 11, 2007
Messages
902
Location
Bremerton, Washington
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

img_500515_0_2ab2d1bc05557102b4f5ae0cf06d85f1.jpg


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.
_____
 

keltin

Washing Up
Joined
Jun 21, 2007
Messages
2,285
Location
Down South in Alabama
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. :rolleyes::LOL:

Certainly this will do well then!
 

QSis

Washing Up
Joined
Oct 16, 2004
Messages
2,488
Location
Boston area
Will try that this weekend, with maybe a sage leaf or two thrown in!

Thanks, Ol-Blue!

Lee
 

Barb L.

Master Chef
Joined
Aug 11, 2006
Messages
5,912
Location
Monroe, Michigan
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
 

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,454
Location
USA,Michigan
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

Sous Chef
Joined
Apr 11, 2007
Messages
902
Location
Bremerton, Washington
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

Washing Up
Joined
Oct 16, 2004
Messages
2,488
Location
Boston area
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
 
Last edited:

Ol-blue

Sous Chef
Joined
Apr 11, 2007
Messages
902
Location
Bremerton, Washington
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
 

Latest posts

Top Bottom