My sister makes this every spring, and the meat is so tender you can cut it with a spoon using only 4 ingredients.

F (150°C) for 2 1/2 to 3 hours, or until the pork is very tender and easily pulls apart with a fork. Thicker roasts may need the full 3 hours.

Carefully remove the foil, watching out for the hot steam. Spoon some of the onion gravy from the pan over the top of the pork loin.

Let the pork rest in the casserole dish for 10 to 15 minutes. Then slice it right in the dish, cutting across the grain into thick slices. The meat should be so tender you can cut it with the side of a spoon.

Serve the sliced pork straight from the white casserole dish, generously spooning the savory onion gravy over each portion.

If you prefer, you can swap the cream of mushroom soup for cream of chicken or cream of celery for a slightly different flavor while still keeping