Photo: Herbed Pork Roast and Creamy Mushroom Gravy Recipe
Ingredients
- 1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
- 1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
- 1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
- 1 tablespoon minced garlic
- 2 1/2 to 3 pounds boneless pork loin roast
- 2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
- 1 cup skim milk
Directions
Preheat oven to 325 degrees F.
Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.
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By sue_mom
on January 01, 2013
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This was so simple and was a tasty hit with my children and grandchildren alike, from the 2 year old to the 10 year old! The pork was so juicy and tender and the 6 year old even tried mashed potatoes for the first time with the gravy.
By igak16_12279521
Merrick, NY
on February 22, 2012
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I used a 3 lb. pork loin roast with no extra fat on it. When it was done there was some juice in the pan but little fat.. My only complaint is that it took 1 3/4 hours to cook when I was expecting it to take an hour. My family liked it and I will make it again.
By nickifin
Las Vegas NV
on January 07, 2011
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Served this with a roasted potato trio that I also got from Sandra for Christmas dinner and what a hit! I made an herb butter with fresh garlic and the dried herbs that I spread on top as well as stuffed into the slits - it left a great crust on top. For the gravy I only needed 1 can of soup w half a can of milk - with the juices from the meat the gravy tasted great. Already made the potatoes several times since, but I cannot wait to make this loin again!
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