PORK ROAST DELICIOUS
1 1/2 - 1 3/4 lb. boneless top loin pork roast
4 average size red potatoes
1 can of cream of mushroom soup
1 envelope of dry onion soup mix
Preheat oven to 325 degrees F. Place roast, fat side
up, in 8"x8"x2" baking dish. Pour mushroom soup over
top, covering roast. Sprinkle onion soup mix over
entire roast. (Some of both should pour over sides.)
Add enough water to raise level of liquid in pan to
about an inch. Cover with tin foil and place in
oven. After about an hour, cut potatoes into cubes and
boil until they are fork tender. Remove roast from
dish (there will be gravy in dish, if it seems too
thick, add a bit more water), slice into 1/2 - 3/4
inch slices, place back into bottom of dish under
gravy. Drain potatoes and pour into dish, stirring
them so that they will be coated with gravy. Cook for
about 15 - 20 minutes more and then serve.
P.S. A little overcooking doesn't really matter.
If you have a meat thermometer, cook to 180 degrees.
Servings: 2 (with a little left over for lunch the
next day!)
Just a hint: Boiled carrots taste great with that
gravy on them too.