Herbed Pork Roast with Mushroom Gravy

Mushrooms marry pork roast in this perfectly matched union of comfort-food flavors. MORE+ LESS-

By Pillsbury Kitchens

May 7, 2009

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

tablespoon finely chopped fresh parsley or 1 teaspoon parsley flakes

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

tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme leaves

cloves garlic, finely chopped

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

1/2

cup milk

jar (2.5 oz) sliced mushrooms, drained

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1

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.
2

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.
3

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.