Herbed Pork Roast and Creamy Mushroom Gravy Recipe
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Herbed Pork Roast and Creamy Mushroom Gravy

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

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (12)

Prep Time:
10 Min
Cook Time:
1 Hr 40 Min
Ready In:
1 Hr 50 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 151 | Total Fat: 7.3g | Cholesterol: 51mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 3, 2009 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
I'm generally not a fan of canned soup, but I do believe it has its place from time to time as...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Mar. 2, 2010 by jenmartin74   view full review
My family loved this recipe! I made a few minor changes. First, I didn't have fresh herbs, so...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 21, 2009 by Ladybugcook   view full review
OMG! this was beyond good! I did make a few changes, I used cream of chicken soup and chicken...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Mar. 2, 2010 by KAE2 Supporting Member (Click to learn more about Supporting Membership)  view full review
I took the advice of one of the other reviewers and mixed the herbs with olive oil and basted...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 22, 2009 by krispt   view full review
Quick, simple and beyond excellent. I was out of thyme so substituted with italian seasoning....
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Nov. 15, 2011 by Marianne Supporting Member (Click to learn more about Supporting Membership)  view full review
Rather than use the water as called for, I used white wine and added sauteed mushrooms. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on May 22, 2011 by mmoonstars   view full review
if your pork roast does not give off a lot of drippings, don't overcompensate with water,...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on May 1, 2011 by cyndee0910   view full review
I tried this recipe it was great. I did what another person suggested and used italion...
The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed on Sep. 30, 2010 by fennbaby   view full review
My family did not like this. I did not use salt or pepper as the recipe said. Everyone said...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Oct. 21, 2009 by SherriW   view full review
I liked this roast. Next time, I will cook it a little longer. It was very juicy and the gravy...

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