Herbed Pork Rib Roast with Mushroom Sauce
September 12, 2011
"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."
- 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
Stir together the herbs, garlic, onion salt and pepper in a small bowl.
Cut slits into the surface of the roast with a knife. Stuff the herb mixture into the slits.
Refrigerate for 4 hours.
Place roast in roasting pan; toss in onion and add just enough water to cover bottom of pan.
Bake at 325 degrees Fahrenheit for 1 1/2 hours or until the pork is cooked through.
Remove the roast from the pan to a cutting board and let it stand for 10 minutes.
Stir the soup into the pan drippings in the roasting pan and bring to a boil.
Meanwhile, mix water and corn starch together and gradually whisk sauce mixture in, until thickened; Remove from heat.
Slice and plate the pork.
Pour the sauce over pork and serve.
Tips & Variations
No special items needed.