Herbed Pork Rib Roast with Mushroom Sauce

"This is a delicious and easy recipe I like to serve up for a Sunday dinner. If you do not have fresh herbs on hand use 1/4 tsp each dried herbs. The prep time does not include the time the roast sits refrigerated."

Original recipe yields 6 servings


  • Serving Size: 1 (244 g)
  • Calories 437.8
  • Total Fat - 25 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 106.6 mg
  • Sodium - 673.9 mg
  • Total Carbohydrate - 22.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 12.1 g
  • Protein - 30.9 g
  • Calcium - 31.8 mg
  • Iron - 1.5 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.1 mg

Step 1

Stir together the herbs, garlic, onion salt and pepper in a small bowl.

Step 2

Cut slits into the surface of the roast with a knife. Stuff the herb mixture into the slits.

Step 3

Refrigerate for 4 hours.

Step 4

Place roast in roasting pan; toss in onion and add just enough water to cover bottom of pan.

Step 5

Bake at 325 degrees Fahrenheit for 1 1/2 hours or until the pork is cooked through.

Step 6

Remove the roast from the pan to a cutting board and let it stand for 10 minutes.

Step 7

Stir the soup into the pan drippings in the roasting pan and bring to a boil.

Step 8

Meanwhile, mix water and corn starch together and gradually whisk sauce mixture in, until thickened; Remove from heat.

Step 9

Slice and plate the pork.

Step 10

Pour the sauce over pork and serve.

Tips & Variations

No special items needed.


Java Joanne

One tasty roast! The herbs added so much to the pork and the gravy was perfect. We enjoyed it very much!

review by:
(18 Aug 2015)


I loved the sound of the herbs on the pork roast, but i did not have a pork rib roast, mine was pork sirloin, other than that i followed the recipe and it turned out very delicious, lovely combination of herbs and galic. I also had some mushrooms i needed to use up so i added them with the onion and water around the roast and of course they ended up in the mushroom soup gravy, mmm mmm good!! Served with broccoli and potatoes, delicious dinner thanks.

review by:
(10 Dec 2012)