it to four ingredients. For a deeper onion flavor, use one and a half packets of onion soup mix on the meat and reserve the rest to stir into the soup mixture. If your pork loin is on the small side (around 2 pounds), start checking for tenderness at about 2 hours so it doesn’t overcook. For a little browning on top, remove the foil for the last 20 minutes of baking, but only if the meat is already tender. If you like more gravy, add an extra 1/2 to 1 cup of water to the soup mixture and bake as directed; the sauce will still thicken as it cooks. Leftovers can be shredded into the gravy and reheated on the stove for an easy hot sandwich filling over toast or biscuits. To keep the spirit of the recipe—simple and springtime-friendly—avoid adding extra ingredients to the dish itself, but
My sister makes this every spring, and the meat is so tender you can cut it with a spoon using only 4 ingredients.
