Pork Roast & Mushroom Gravy
Cream of mushroom soup provides the base for the flavorful gravy - simply mix the soup with the pan drippings. This elegant roast is elegant enough for a special occasion but easy to make for any day of the week.
Ingredients
1 boneless pork loin roast (about 2 1/2 pounds)
1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
1 clove garlic, minced
1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried thyme leaves, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.75 cup water
1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
1 clove garlic, minced
1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried thyme leaves, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.75 cup water
Instructions
Season the pork as desired. 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 350°F. for 1 hour or until the pork is cooked through. Remove the pork from the pan and let stand for 10 minutes.
Stir the soup and water in 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.
Bake at 350°F. for 1 hour or until the pork is cooked through. Remove the pork from the pan and let stand for 10 minutes.
Stir the soup and water in 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.
Pork Roast & Mushroom Gravy
Cream of mushroom soup provides the base for the flavorful gravy - simply mix the soup with the pan drippings. This elegant roast is elegant enough for a special occasion but easy to ...
Directions
Print
Season the pork as desired. 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 350°F. for 1 hour or until the pork is cooked through. Remove the pork from the pan and let stand for 10 minutes.Stir the soup and water in 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.
Ingredients
1 boneless pork loin roast (about 2 1/2 pounds)1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes1 clove garlic, minced1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried thyme leaves, crushed1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.75 cup water
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