Roasted Pork Loin with Mushroom Gravy
Roasted Pork Loin with Mushroom Gravy- a thick and creamy gravy makes this oven-roasted pork great for serving with mashed potatoes or white rice.
- 3 to 5 pound pork loin
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 garlic cloves, minced
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 medium sweet onion, diced
- 12 ounces white or cremini mushrooms, sliced
- 2 tablespoons teriyaki sauce
- 1 (14-ounce) can low sodium beef broth
- 2 tablespoons cornstarch
- 1/4 cup water
Preheat oven to 350 degrees.Place the pork loin in a roasting pan.
Sprinkle the pork loin with seasoned salt, pepper, thyme, rosemary, and garlic.
Spoon the soup over the pork.Note: Do NOT add any water to the soup.
Scatter the onion and mushroom on top of and around the pork
Drizzle the teriyaki sauce on top.
Pour the beef broth around the sides of the pork loin.Cover tightly with foil and bake for 1 hour 20 minutes. Remove the pork loin from the oven. Increase oven temperature to 450 degrees.Whisk together cornstarch and water and whisk into the juice around the pork. Return to oven uncovered for 20 minutes to thicken the gravy and brown the roast a little.Note: If your roast is on the smaller side, you may need to shorten the cooking time some. Use a thermometer to check the temperature. Pork is done when it reaches an internal temperature of 145 degrees.
Let sit for 15 minutes before slicing.