soup mixture. If your pork loin is on the small side (around 2 pounds), start checking for tenderness at about 2 hours so it doesn’t overcook. For a little browning on top, remove the foil for the last 20 minutes of baking, but only if the meat is already tender. If you like more gravy, add an extra 1/2 to 1 cup of water to the soup mixture and bake as directed; the sauce will still thicken as it cooks. Leftovers can be shredded into the gravy and reheated
My sister makes this every spring, and the meat is so tender you can cut it with a spoon using only 4 ingredients.
