Mushroom and Onion Pork loin

Cold weather Family Favorite

1 Full pork loin (4-6 lbs.) Slice pork loin into 1 inch rounds

4 cans of cream of mushroom soup

6 cups of sliced mushrooms (whatever you like)

2 large sliced onions (usually in half then half circles)

6 packets Lipton onion soup mix

2 quarts of beef or vegetable stock

Salt and pepper

4 tablespoons corn starch

Tablespoon of butter and a table spoon of oil (whatever kind you like we use olive a lot)

Melt butter and oil in a sauté pan over medium heat.  Add onions and cook until they start to get clear then add mushrooms and cook until the onions start to brown and the mushrooms begin to soften and become fragrant. Remove vegetables to a large mixing bowl and deglaze with a little stock.  Then add mushroom soup, corn starch, Lipton onion soup mix, and 2/3 your stock (including the deglazing stock) to the mixing bowl with the vegetables and combine completely.  Put a little of the mixture in the bottom of an instapot or crock pot then add your pork loin and cover with the rest of the mixture.  Add stock and mix until the constancy is more a soup than a paste.  Cover and cook in the instapot on meat stew clicked up to the third setting for 1.5 -2 hours and in a crock pot on high for 6-10 hours.  Serve over rice or mashed potatoes with a vegetable.