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 and the water until mostly smooth. It doesn’t have to be perfect; a few small lumps will cook out.
Pour the soup mixture over and around the pork loin, making sure the meat is mostly nestled in the sauce. Use a spoon to spread some over the top so it’s well coated.
Cover the casserole dish tightly with heavy-duty aluminum foil, crimping the edges to seal in the steam. This is what helps the pork get tender enough to cut with a spoon.
Bake the covered pork loin at 300°
