Herbed Pork Roast and Creamy Mushroom Gravy

Herbed Pork Roast and Creamy Mushroom Gravy

13 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h 40 m
  • Ready In

    1 h 50 m
Recipe by  Campbell's Kitchen

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

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (13)

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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 this roast in the CrockPot. After mincing the fresh herbs and garlic, I sort of bound it all together with a little olive oil, then inserted the herb/oil mixture not only into the slits I cut, but rubbed the rest onto the surface of the roast itself. I mixed the cream of mushroom soup with white wine rather than the water called for, which I knew would contribute nice flavor. The roast was fragrant, flavorful, moist and tender. I wasn't pleased with the looks of the gravy once it came out of the CrockPot, so I strained it, then thickened it on the stovetop with a little cornstarch. It wasn't the prettiest roast I've ever seen, but it sure was one of the tastiest, and I'd definitely make it this way again.



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 onto the roast. Then I topped the roast with onions. When the roast was done, I scraped the toppings into the pan and added the soup and water. I served it with roasted red potatoes and carrots. I was really good!

Stacie Bonner

Stacie Bonner

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. Like I said, just gggggreat!

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Amount Per Serving (8 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 2.9 g
  • < 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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Pork with Mushroom Dijon Sauce


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Apricot Glazed Pork Roast