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Herbed Pork Roast and Creamy Mushroom Gravy
1 t. minced fresh rosemary leaves or 1/4 t. dried rosemary 1 t. minced fresh parsley leaves or 1/4 t. parsley flakes 1 t. minced fresh thyme leaves or 1/4 t. dried thyme leaves 1 T. bottled minced garlic 1 boneless pork loin roast (2 1/2 to 3 lbs) 2 cans cream of mushroom soup (98% fat free) 1 cup skim milk
Preheat oven to 325. Combine herbs and garlic. Cut small slits over surface of meat and press herb mixture into slits. Place roast on a rack in a roasting pan. Do not cover. Place in oven and roast until the internal temperature is 165. Remove roast from pan and let rest 10 minutes. Stir soup into drippings in roasting pan and heat over medium heat. Gradually stir in skim milk. Continue to stir until mixture boils. Remove from heat. slice roast and serve with gravy. Serves 8 Source: Unknown