Ingredients
1tspfresh rosemary leaves
1tspfresh parsley leaves,minced
1tspfresh thyme leaves,minced
1garlic clove
1pork loin,boneless
1canCampbell’s® Condensed Cream of Mushroom Soup
½cupwater
Preparation
Stir the rosemary, parsley, thyme and garlic in a small bowl.
Cut small slits into the surface of the pork with a knife. Stuff the herb mixture into the slits. Place the pork into a roasting pan.
Bake at 325 degrees F. for 1 hour 30 minutes or until the pork is cooked through. Remove the pork from the pan and let stand for 10 minutes.
Stir the soup and water in the roasting pan. Cook and stir over medium heat until the mixture is hot and bubbling, scraping up the browned bits from the bottom of the pan.
Serve the pork with the gravy.
