Herbed Pork Roast With Onions And Mushrooms

• 1 boneless pork loin roast (3-1/2 to 4 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup water
• 1/2 cup chicken broth
• 1/4 cup ketchup
• 1 garlic clove, minced
• 1/4 teaspoon ground mustard
• 1/4 teaspoon each dried marjoram, thyme and rosemary, crushed
• 2 large onions, sliced
• 1 bay leaf
• 1 can (8-3/4 ounces) mushroom stems and pieces, undrained

1. In a Dutch oven coated with cooking spray, brown roast over medium heat. Sprinkle with salt and pepper. Combine water, broth, ketchup, garlic and seasonings; pour over roast. Add onions and bay leaf. Cover and simmer over medium heat for 1-1/2 hours or until a thermometer reads 160u0b0. Add mushrooms; heat through. Discard bay leaf. Let stand 10 minutes before slicing. Serve with onions and mushrooms. Thicken pan drippings for gravy if desired.

pork loin, salt, pepper, water, chicken broth, ketchup, garlic, ground mustard, thyme, onions, bay leaf, mushroom stems

Taken from www.tasteofhome.com/recipes/herbed-pork-roast-with-onions-and-mushrooms/ (may not work)