| | Directions | | Preheat oven to 450 degrees. Season roast with salt, pepper, and garlic powder. Place roast in uncovered roasting pan, and cook in oven for 30 minutes. Mix 1 capful of Kitchen Bouquet with 1/4 cup water, and pour over top of roast. Lower temp. to 350, and bake uncovered for 30 more minutes. Mix can of golden mushroom soup with 1 can water, and pour over the roast-a little corn starch or flour mixed with water MAY be added to the soup for thicker gravy, but I didn't do that. Bake tightly covered for 1-1/2 hours until very tender. Slice roast very thin while it's still hot. Put the meat in the gravy and serve as sandwiches or on rice. |
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| Ingredients | | - |  | 1 pork loin, not a tenderloin (large) |
| - | | Salt, pepper, garlic powder |
| - | | 1 cap Kitchen Bouquet |
| - | | 1 can Golden Mushroom soup |
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