Recipe from taste of home 2005 annual recipes

Ingredients

• 1 Boneless whole pork loin roast (4-5 pounds)
• 1/3 cup chopped onions
• 1/3 cup chopped celery
• One garlic clove, minced
• 1 teaspoon vegetable oil
• One can (10.75 ounces) condensed tomato soup, undiluted
• 1/3 cup water
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1/8 to 1/4 teaspoon hot pepper sauce

Directions

1. Please roast on a rack in a shallow roasting pan, bake uncovered at 325 for   1 1/2 hours
2. In a skillet sauté the onions, celery and garlic in oil until tender. Stir in the remaining ingredients.
3. Spoon one Cup sauce over roast, bake 45 to 55 minutes longer or until a meat thermometer reads 160°.
4. Let stand for 10 to 15 minutes before slicing
5. Serve with the remaining sauce
6. Enjoy!

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