Herbed Pork Roast & Creamy Mushroom Gravy Recipe

  • 1 each minced fresh rosemary leaves, parsley leaves and thyme leaves or 1/4 teaspoon each dried rosemary leaves, parsley flakes and thyme leaves, crushed (1 teaspoon each)
  • 1 clove garlic, minced
  • 1 boneless pork loin roast 2 1/2 pounds)
  • 1 can Cream of Mushroom Soup (10 3/4 ounces can)
  • 1/2 cup water
Stir the rosemary, parsley, thyme and garlic in a small bowl. Cut small slits into the surface of the pork with a knife. Stuff the herb mixture into the slits. Place the pork into a roasting pan. Bake at 325 degrees for 1 hour 30 minutes or until the pork is cooked through. Remove the pork from the pan and let stand for 10 minutes.Stir the soupand waterin the roasting pan. Cook and stir over medium heat until the mixture is hot and bubbling, scraping up the browned bits from the bottom of the pan. Serve the pork with the gravy.
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