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

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.

In a medium bowl, whisk together the cream of mushroom soup