Herbed Pork Roast and Creamy Mushroom Gravy

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a delectable recipe for herbed pork roast and creamy mushroom gravy! This dish promises a succulent pork roast infused with aromatic herbs, perfectly complemented by a rich and velvety mushroom gravy. With just the right balance of flavors, this recipe is sure to impress your family and friends at any gathering. Indulge in tender slices of pork paired with a luscious mushroom sauce that will leave you craving for more. Prepare to tantalize your taste buds with this mouthwatering creation!

Keywords: herbed pork roast, creamy mushroom gravy, succulent, aromatic herbs, rich and velvety

Herbed pork roast and creamy mushroom gravy recipe details

Herbed pork roast and creamy mushroom gravy recipe, recipe Rating: 4.9
Number of votes:129

A tasty pork loin is marinated with fresh herbs overnight, then served with a simple gravy made with beer and cream of mushroom soup.
Ready in: 9 hours 50 mins

Ingredients

Serves: 8

• 1 (2 1/2 pound) boneless pork loin roast
• 1 clove garlic, mashed to a paste
• salt and pepper to taste
• 1 teaspoon minced fresh rosemary leaves
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh thyme
• 1 cup your favorite beer
• 1 (10.75 ounce) can condensed cream of mushroom soup

Preparation method

Prep: 10 mins | Cook: 1 hour 40 mins | Extra time: 8 hours, marinating

1. Dry the pork loin with paper towels, and rub on all sides with the garlic paste. Sprinkle with salt, pepper, rosemary, parsley, and thyme. Roll the pork tightly in plastic wrap, and place onto a pan to catch the drips. Let marinate in the refrigerator overnight.
2. Preheat oven to 325 degrees F.
3. Unwrap the pork and place onto a 9×13-inch baking dish. Bake in the preheated oven until the pork registers 145 degrees F on a meat thermometer, about 1 1/2 hours. Remove pork to a plate and cover with aluminum foil. Let rest while you prepare the sauce.
4. Pour the beer into the pan the pork was cooking in, and scrape to dissolve the dried juices. Once you have dissolved the pork juices, pour the beer into a saucepan and bring to a boil. Boil for 2 minutes or so until reduced by half, then stir in the condensed soup. Bring to a simmer and serve with the sliced pork.