Greenbow Pork Roast


"Named for the fictional town in Alabama as well as shape and color, this butterflied pork roast is a simple and succulent one-pan crowd pleaser which is the epitome of Southern comfort food. The portobellos can be subbed with canned or white button mushrooms. Ya'll come back now!"
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Original recipe yields 6 servings

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  1. Preheat the oven to 350 degrees. Set to bake.
  2. Cut up onions, mushrooms, carrots, celery, and potatoes. Transfer to large mixing bowl and add cream of mushroom and cream of celery soups. Mix well.
  3. On cutting board, cut a horizontal line up the length of the tenderloin, roughly halfway into the heart of the meat.
  4. Mix together sage and thyme. Rub both onto all sides of tenderloin (including the slit) until covered with a thin coat. Season on all sides with pepper and salt.
  5. Spoon minced garlic into the slit and rub into the tenderloin.
  6. Place tenderloin (cut side down) in ceramic casserole dish. Coat with mixture of creamed soups, potatoes, carrots, onions, mushrooms, and celery, letting excess pool into the dish.
  7. Cover with aluminum foil and bake for one hour.
  8. Check internal temperature with a meat thermometer after one hour. If within the 150-160 range, let bake 10-20 more minutes, then set it out to rest.


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