Sunday Pork Loin

Source: Jan Taylor

1 (4 to 5 pound) boneless whole pork loin roast
1/3 cup chopped onion
1/3 cup chopped celery
1 garlic clove, minced
1 teaspoon vegetable oil
1 can 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

Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees F for 1 1/2 hours.

In a skillet, sauté 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 F. Let stand for 10-15 minutes before slicing. Serve with the remaining sauce.

Makes 8 servings.