Herbed Pork Roast and Creamy Mushroom Gravy

Herbed Pork Roast and Creamy Mushroom Gravy

13

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

1 h 50 m servings 151 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

13
  1. 19 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 o...

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 ...

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 ...

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. L...

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...

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 o...

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 definite...

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...

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 ...

I tried this recipe it was great. I did what another person suggested and used italion seasoning. I was out of garlic and used garlic powder instead.