Herbed Pork Roast & Creamy Mushroom Gravy

Campbell's Herbed Pork Roast & Creamy Mushroom Gravy Recipe

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

At a glance

Prep

10 min.

Total

1 hr. 25 min.

Serves

8

Cook: 5 min.

Bake: 1 hr.

Stand: 10 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

1 boneless pork loin  roast (about 2 1/2 pounds)
1 teaspoon minced fresh rosemary leaves  or 1/4 teaspoon dried rosemary leaves
1 teaspoon minced fresh parsley  or 1/4 teaspoon dried parsley flakes
1 clove garlic, minced
1 teaspoon minced fresh thyme leaves  or 1/4 teaspoon dried thyme leaves, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
3/4 cup water

How to Make It

  • 1

    Season the pork as desired.  Stir the rosemary, parsley, thyme and garlic in a small bowl. Cut small slits into the surface of the pork with a knife. Stuff the herb mixture into the slits. Place the pork into a roasting pan.

  • 2

    Bake at 350°F. for 1 hour or until the pork is cooked through. Remove the pork from the pan and let stand for 10 minutes.

  • 3

    Stir the soup and water in the roasting pan. Cook and stir over medium heat until the mixture is hot and bubbling, scraping up the browned bits from the bottom of the pan. Serve the pork with the gravy. 

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  • Ingredient Note:  If you're using dried herbs in this recipe, make sure to crush them before using.  It releases the oils and therefore, the flavor.
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RID#25745