Savory Mushroom & Herb Pork Roast
For an extra treat with this moist, tender pork, crisp canned french-fried onion pieces in a dry skillet, then sprinkle over the top just before serving. Round it out with mashed potatoes or fluffy noodles. —Judy Clark, Addison, Michigan
Reviews
Can left overs be frozen?
Have served this several times for family and everyone raves about it. I usually do a 6 lb. bone-in roast and cook it for about 9 hours and it so soooo tender.
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Very easy and tastes pretty good.
My husband and enjoyed this. Goes well with mashed potatoes or noodles.
My family loves this recipe! I found it here on Taste of Home several months ago, and they've asked for it several times in the past few months. It's in my recipe box at home and it's in the cookbook I'm making for my daughter! Thank you Taste of Home. I had a head injury several years ago, and damaged my brain in the area where all the creative juices flow. I had to learn how to cook all over again! And Taste of Home Magazine helped me get back in the kitchen doing what I love. Cooking for my friends and family!
A good recipe to start from. I added a bit more pepper, salt, (and a little clove) and got a really nice finished dish.
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I used Badkitty's suggestions, plus I added dry onion soup mix. I did not have a can of chicken broth so I made a cup of chicken broth using Tone's Chicken Base. I did not need to thicken the gravy up with the cornstart as the gravy was just right. Also, I used a rib roast, not a pork roast. This undoubted was the BEST roast I have ever made. A real keeper for sure. Thank you for the suggestions Badkitty.