Herbed Pork Roast With Mushroom Gravy Recipe

Ingredients

1

boneless pork loin roast (2 1/2 to 3 lb)

1

tablespoon finely chopped fresh parsley or 1 teaspoon parsley flakes

1

tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crushed

1

tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme leaves

2

cloves garlic, finely chopped

1

can (10 3/4 oz) condensed golden mushroom soup

1/2

cup milk

1

jar (2.5 oz) sliced mushrooms, drained

Preparation

Heat oven to 350°F. In shallow roasting pan, place pork roast. In small bowl, mix parsley, rosemary, thyme and garlic; rub mixture evenly over pork. Insert meat thermometer so tip is in thickest part of pork and not resting in fat.

Roast uncovered about 1 hour 5 minutes to 1 hour 10 minutes or until thermometer reads 155°F. Remove pork from pan; place on cutting board. Cover with foil; let stand 10 minutes or until thermometer reads 160°F.

Meanwhile, in same roasting pan, stir soup into pan drippings. Stir in milk until smooth. Add mushrooms; cook and stir over medium-low heat until mixture boils. Cut pork into slices; serve with gravy.