Every spring, right when the fields start greening up and the robins come back, my sister puts this pork loin in the oven. She’s been making it the same way for decades, and the joke in our family is that you don’t even need a knife—you can cut it with a spoon. It’s as simple as can be, just four pantry ingredients and a little patience while the oven works its magic. This is very much a Midwestern church-basement kind of recipe: practical, comforting, and made to feed a tableful of hungry people without any fuss. The onion soup mix and cream soup melt down into a rich, savory gravy that soaks into every slice of pork, giving you that tender, juicy roast you see in the casserole dish, ready to be spooned over potatoes or bread.
This pork loin is made for mashed potatoes—they catch every drop of that onion gravy. You can also spoon it over buttered egg noodles or plain white rice for a simple, stick-to-your-ribs supper. On the side, I like something green and straightforward: steamed green beans, peas, or a simple lettuce salad with a tangy dressing to cut through the richness. Warm dinner rolls or thick slices of country bread are handy for mopping up the juices in the bottom of the white casserole dish. Leftovers reheat nicely and make wonderful open-faced sandwiches the next day.
Oven Baked 4-Ingredients Onion Soup Pork Loin
Servings: 6
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Ingredients
3 to 4 pound boneless pork loin roast
2 (10.5 ounce) cans cream of mushroom soup
2 (1 ounce) packets dry onion soup mix
1 cup water
Directions
Preheat your oven to 300°F (150°C). Lightly grease a 9×13-inch white ceramic casserole dish or similar baking dish.
Place the boneless pork loin roast in the center of the casserole dish, fat side up if it has a fat cap. Pat it dry with paper towels so the seasoning sticks better.
Sprinkle the dry onion soup mix evenly over the top and sides of the pork loin, pressing it lightly so it clings to the meat.
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