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
1/2 cup water
Instructions
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.
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.
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.
Originally Submitted
11/20/2010
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