Shelly's Recipe

HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY

Category: Roasts/Tenderloins - Pork

1/4 tsp dried rosemary, parsley flakes and dried thyme leaves
1 tbsp minced garlic
2 1/2 to 3 pounds boneless pork loin roast
2 cans cream of mushroom soup
1 cup milk

Preheat oven to 325. Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.