Herbed Pork Roast and Creamy Mushroom Gravy

Herbed Pork Roast and Creamy Mushroom Gravy


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


1 h 50 m {{adjustedServings}} servings 151 cals
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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

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  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.
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  1. 19 Ratings


I'm generally not a fan of canned soup, but I do believe it has its place from time to time as it does in this recipe. Not knowing when we'd be eating supper, I decided to play it safe and make ...

My family loved this recipe! I made a few minor changes. First, I didn't have fresh herbs, so I used dried. I mixed the herbs and 2 cloves of garlic in a bit of olive oil and rubbed the mixture ...

OMG! this was beyond good! I did make a few changes, I used cream of chicken soup and chicken broth instead of water and basil in place of rosemary. Rosemary is just too strong a taste for me. L...