Stuffed Pork Roast

• 4 to 5 lb. pork roast
• 1 large onion, finely diced
• 1 Tbsp. minced garlic
• 1 tsp. parsley flakes
• 1/4 tsp. sweet basil (optional)
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 c. cream of chicken soup
• 3 Tbsp. McCormick brown gravy mix (dissolved in 1/2 c. cold water)

1. Mix seasoning from onions to black pepper.
2. Wash roast and cut several 2-inch slits at an angle as deep as possible without going all the way through the meat.
3. Stuff as much seasoning as possible into each slit.
4. Pour remaining seasoning over roast.
5. Place in roasting pan.
6. Add 1 cup water.
7. Cover and bake 1 hour at 375u0b0. Add 1/2 can soup and gravy mix.
8. Stir every 5 minutes until well blended.
9. Bake another 30 minutes to 1 hour until done.

pork roast, onion, garlic, parsley flakes, sweet basil, salt, black pepper, cream of chicken soup, brown gravy mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418091 (may not work)