Post by amyk98 on Feb 16, 2006 21:05:34 GMT -5
I had a pork roast that I had bought and ran across this recipe on the foodnetwork. I tried it and it was VERY good, and easy! I gave up making pork roasts because they just didn't taste good anymore, but this one was VERY tasty! I also rubbed some extra garlic over the top of the roast and added VERY little sea salt to the mixture that you stuff into the slits you make in the roast.
My side dishes: Brown Rice mix, green bean. We poured some of the gravy over the green beans and it was like a cheap version of green bean casserole!
Herbed Pork Roast and Creamy Mushroom Gravy
Recipe courtesy Sandra Lee
1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
1 tablespoon minced garlic
2 1/2 to 3 pounds boneless pork loin roast
2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
1 cup skim milk
Preheat oven to 325 degrees F.
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 F. 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.
My side dishes: Brown Rice mix, green bean. We poured some of the gravy over the green beans and it was like a cheap version of green bean casserole!
Herbed Pork Roast and Creamy Mushroom Gravy
Recipe courtesy Sandra Lee
1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
1 tablespoon minced garlic
2 1/2 to 3 pounds boneless pork loin roast
2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
1 cup skim milk
Preheat oven to 325 degrees F.
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 F. 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.
