"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sunday Pork Loin Recipe

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This recipe for Sunday Pork Loin, by , is from The Burris Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Leslie Stevens


1 boneless pork loin (4 to 5 lbs)
1/3 C chopped onion
1/3 C chopped celery
1 garlic clove, minced
1 tsp vegetable oil
1 can (10-3/4 oz) condensed tomato soup, undiluted
1/3 C water
2 T brown sugar
2 T lemon juice
2 T Worcestershire sauce
2 T Dijon mustard
1/8 to 1/4 t hot pepper sauce (optional)

Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees for 1-1/2 hours. In skillet, saute the onion, celery and garlic in oil until tender. Stir in the remaining ingredients.
Spoon 1 cup sauce over roast. Bake 45 - 55 minutes longer or until a meat thermometer reads 160 degrees. Let stand for 10 - 15 minutes before slicing. Serve with the remaining sauce.




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