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Herbed Pork Roast with Mushroom Gravy

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Herbed Pork Roast with Mushroom Gravy
  • Prep Time 15 min
  • Total Time 1 hr 25 min
  • Servings 8
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Mushrooms marry pork roast in this perfectly matched union of comfort-food flavors.

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

Directions

  • 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.
Tips  

To easily chop fresh herbs, place them in a measuring cup and snip with a kitchen scissors.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
13%
(
Saturated Fat
3g
15%
,
Trans Fat
0g
)
Cholesterol
65mg
22%
Sodium
190mg
8%
Potassium
320mg
9%
Total Carbohydrate
3g
1%
(
Dietary Fiber
0g
0%
,
Sugars
1g
)
Protein
24g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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