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READY IN ABOUT 2 hrs

Herbed Pork Roast and Creamy Mushroom Gravy

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Read Reviews (12)

"We love this recipe because it's easy, elegant and simply delicious!" — Campbell's Kitchen

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Original recipe makes 8 servings Change Servings

1 teaspoon minced fresh rosemary leaves
1 teaspoon minced fresh parsley
1 teaspoon minced fresh thyme
1 clove garlic, minced

2 1/2 pounds boneless pork loin roast
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup water

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Directions

Stir together the rosemary, parsley, thyme and garlic in a small bowl. Cut small slits into the surface of the roast with a knife. Stuff the herb mixture into the slits. Place the roast in a roasting pan.
Bake at 325 degrees F for 1 hour 30 minutes or until cooked through but slightly pink in center. Remove the roast from the pan and let stand 10 minutes.
Stir the soup into the pan drippings in the roasting pan. Gradually stir in the water. Cook and stir over medium heat until the mixture is hot and bubbly. Serve the pork with the gravy.

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PREP 10 mins
COOK 1 hr 40 mins
READY IN 1 hr 50 mins

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I'm generally not a fan of canned soup, but I do believe it has its place from time to time as it does in this recipe. Not knowing when we'd be eating supper, I decided to play it safe and make this roast in the CrockPot. After mincing the fresh herbs and garlic, I sort of bound it all together with a little olive oil, then inserted the herb/oil mixture not only into the slits I cut, but rubbed the rest onto the surface of the roast itself. I mixed the cream of mushroom soup with white wine rather than the water called for, which I knew would contribute nice flavor. The roast was fragrant, flavorful, moist and tender. I wasn't pleased with the looks of the gravy once it came out of the CrockPot, so I strained it, then thickened it on the stovetop with a little cornstarch. It wasn't the prettiest roast I've ever seen, but it sure was one of the tastiest, and I'd definitely make it this way again.

—naples34102

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Most Helpful Critical Review

Sep 30, 2010

My family did not like this. I did not use salt or pepper as the recipe said. Everyone said the meat was bland. I followed some of the other suggestions and placed all the herbs and garlic in olive oil and rubbed the meat prior to cooking. I guess I was counting on the soup to be flavorful enough w/o adding extra salt.

—fennbaby

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17 Ratings

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Mar 02, 2010

My family loved this recipe! I made a few minor changes. First, I didn't have fresh herbs, so I used dried. I mixed the herbs and 2 cloves of garlic in a bit of olive oil and rubbed the mixture onto the roast. Then I topped the roast with onions. When the roast was done, I scraped the toppings into the pan and added the soup and water. I served it with roasted red potatoes and carrots. I was really good!

—jenmartin74

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Oct 21, 2009

OMG! this was beyond good! I did make a few changes, I used cream of chicken soup and chicken broth instead of water and basil in place of rosemary. Rosemary is just too strong a taste for me. Like I said, just gggggreat!

—Ladybugcook

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Mar 02, 2010

I took the advice of one of the other reviewers and mixed the herbs with olive oil and basted the meat with it. I also added sliced fresh mushrooms to the soup mixture and warmed it on the stove before adding it to the drippings. FANTASTIC!!!!!!!!!!!

—KAE2

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Oct 22, 2009

Quick, simple and beyond excellent. I was out of thyme so substituted with italian seasoning. My husband hates mushrooms and he commented on how good this was several times. This will definitely be featured on our table again.

—krispt

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Nov 15, 2011

Rather than use the water as called for, I used white wine and added sauteed mushrooms. I baked the pork chops covered with fresh thyme and rosemary in my very old Magnalite pot with lid at 225 degrees for several hours before making the sauce. This was an easy recipe that did not require very much time on my part, and that was the beauty of it.

—Marianne

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May 22, 2011

if your pork roast does not give off a lot of drippings, don't overcompensate with water, still just use the required amount and adjust the water once the soup is thoroughly heated to make sure it still has gravy consistency, very good flavor and easy to do

—mmoonstars

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Nutrition

Calories
151 kcal
8%

Carbohydrates
2.9 g
< 1%

Cholesterol
51 mg
17%

Fat
7.3 g
11%

Fiber
0.7 g
3%

Protein
16.7 g
33%

Sodium
296 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Herbed Pork Roast and Creamy Mushroom Gravy

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 151
Calories from Fat: 66

% Daily Value *
Total Fat 7.3g 11 %
Saturated Fat 2.2g 11 %
Cholesterol 51mg 17 %
Sodium 296mg 12 %
** Potassium 220mg 6 %
Total Carbohydrates 2.9g < 1 %
Dietary Fiber 0.7g 3 %
Protein 16.7g 33 %
** Sugars 0.3g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 4 %
** Thiamin 38 %
** Niacin 56 %
** Vitamin B6 27 %
** Magnesium 6 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.