Ingredients
1 boneless pork loin roast (4 to 5 pounds)1/3 cup chopped onion1/3 cup chopped celery1 garlic clove, minced1 teaspoon canola oil1 can (10-3/4 ounces) condensed tomato soup, undiluted1/3 cup water2 tablespoons brown sugar2 tablespoons lemon juice2 tablespoons Worcestershire sauce2 tablespoons Dijon mustard1/8 to 1/4 teaspoon hot pepper sauce
Preparation
Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours. In a skillet, saute 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 thermometer reads 145°. Let stand for 10-15 minutes before slicing. Serve with the remaining sauce.
