Herbed Pork Roast And Creamy Mushroom Gravy

By á-170456

Ingredients

• 1 teaspoon minced fresh rosemary leaves (or 1/4 tspn dried rosemary)
• 1 teaspoon minced fresh parsley leaves (or 1/4 tspn parsley flakes)
• 1 teaspoon minced fresh thyme leaves (or 1/4 tspn dried thyme leaves)
• 1 tablespoon minced garlic
• 2 1/2 pounds boneless pork loin roast - (to 3)
• 2 cans 98% fat-free cream of mushroom soup - (10 3/4 oz ea)
• 1 cup skim milk

Preparation

Step 1

Preheat oven to 325 degrees.

Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees. Remove roast from pan and let stand 10 minutes.

Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.

This recipe yields 8 servings.