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


10 min.


1 hr. 55 min.



Cook: 5 min.

Bake: 1 hr. 30 min.

Stand: 10 min.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

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

How to Make It

  • 1

    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 325°F. for 1 hour 30 minutes 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. 

Full Screen View

  • Tip:  If you're using dried herbs in this recipe, make sure to crush them before using.  It releases the oils and therefore, the flavor.
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes