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

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.