Herbed Pork Roast and Creamy Mushroom Gravy

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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.

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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.

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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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The herbs and garlic made the roast smell devine. It came out nice and juicy. I would recommend using a pork roast that is not fatty and just add a little water so it wouldn' stick to the pan. You won't have too much dripppings after the roast is done so your gravy will not be greasy etc. Also, you have to season the pork roast with salt and pepper. The recipe doesn't mention it but it's kind of obvious that you have to season the meat. Also, not only I inserted the herb mixture in the roast, I added the same herbs to the pan so the gravy absorbs those flavors as well.

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I am a young college student, but I am a natural at cooking. My father gave me the challenge to cook a pork roast, and that is one thing I never cooked before. I saw this recipe and my family loves things with mushroom gravy so I gave it a try. My roast was a little larger so I had to cook it for an additional 40 minutes, and even though my stomach was angry with me, it was VERY well worth the wait. I normally don't like roast at all, pork or beef, but this was simply delicious. Very juicy, tender, and full of flavor. I must say this is going to stay in my family's recipe box.

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The roast came out moist and juicy. I used full fat soup, added mushrooms to the gravy, and served this with mashed potatoes and grilled asparagus. YUM! Thank you Sandra, this will be a regular in my recipe file.

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We will make this again. It was not outstanding, but is a very easy and good recipe that will likely become a main meal for us. We added baby red potatoes,carrots and onions in the pot with the roast and then put the gravy on the potatoes later. It was very good.

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I have prepared this twice. I use regular full fat mushroom soup, rather then the reduced fat recomended, and I add chopped parsley to the gravy. It was delicious both times. Letting it rest before carving is key to moist and tenderroast We loved it.

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This was my first attempt at making pork roast, and I was not disappointed! The herbs were very good -- I always put more than the recipe suggests, and was glad I did. I didn't let the roast get to 160, but rather pulled it out when my thermometer read 150 (I have read so many varying "done" temperatures for pork, this was kind of a middle ground. The recipe doesn't really give a cook time, you really do just have to go by internal temperature; I would say it took around 2 hours or so. When I pulled the thermometer out of the pork roast, a little fountain of juice poured from the hole!!! The meat was so tender and juicy (my husband was quite proud of me!, and the gravy was a great compliment to the pork. Definitely a worthwhile recipe.

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Easy and good. Anyone concerned with the pork obviously did not get a good cut of meat. Just trim the fat. I didn't want to damage my roasting pan on an electric burner, so I made the gravy in a saucepan with a couple dashes of Worcestershire sauce to add a little more flavor. Served it with egg noodles and steamed asparagus and zucchini.