Herbed Pork Roast With Mushroom Gravy

• 1 (2 1/2-3 lb) boneless pork loin roast
• 1 tablespoon finely chopped fresh parsley or 1 teaspoon parsley flakes
• 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crushed
• 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme leaves
• 2 garlic cloves, finely chopped
• 1 (10 3/4 ounce) can condensed golden mushroom soup
• 12 cup milk
• 1 (2 1/2 ounce) jar sliced mushrooms, drained

1. Heat oven to 350.
2. In shallow roasting pan, place pork roast.
3. In small bowl, mix parsley, rosemary, thyme and garlic; rub mixture evenly over pork.
4. Insert meat thermometer so tip is in thickest part of pork and not resting in fat.
5. Roast uncovered about 1 hour 5 minutes to 1 hour 10 minutes or until thermometer reads 155.
6. Remove pork from pan; place on cutting board.
7. Cover with foil; let stand 10 minutes or until thermometer reads 160.
8. Meanwhile, in same roasting pan, stir soup into pan drippings.
9. Stir in milk until smooth.
10. Add mushrooms, cook and stir over medium-low heat until mixture boils.
11. Cut pork into slices; serve with gravy.

pork loin roast, parsley, fresh rosemary, thyme, garlic, condensed golden mushroom soup, milk, mushrooms

Taken from www.food.com/recipe/herbed-pork-roast-with-mushroom-gravy-159800 (may not work)