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Pork Roast, Herbed & Creamy Mushroom Gravy Recipe

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This recipe for Pork Roast, Herbed & Creamy Mushroom Gravy, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pierre LaMontagne
Added: Tuesday, February 15, 2005


1 teaspoon minced fresh rosemary OR
1/2 teaspoon dried rosemary, crushed
1 teaspoon minced fresh parsley OR
1/2 teaspoon dried parsley flakes
1 teaspoon minced fresh thyme OR
1/2 teaspoon dried thyme, crushed
1 clove garlic, minced
2 1/2 to 3 lb. boneless pork loin roast
~11 oz cream of mushroom soup
1/2 cup water

Mix the rosemary, parsley, thyme and garlic.
Cut small slits into the surface of the roast about 1" deep and 1/2" long; insert all the herb mixture into the slits.
Place the roast in a roasting pan.
Bake the roast at 325 for 1 hour & 30 minutes or until done.
Remove the roast from the pan. Let stand 10-15 minutes.
Place the roasting pan on top of the stove over medium heat.
Stir the water into the pan drippings in the roasting pan. Using a wooden spoon, scrape any bits that are stuck to the bottom of the pan. Gradually stir in the soup.
Cook and stir until the mixture boils.
Slice pork and serve with the gravy.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Prep: 10 min Cook: 1 hr 45 min




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