Herbed Pork Rib Roast

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.

INGREDIENTS

1 tsp rosemary, fresh, minced

1 tsp fresh parsley, chopped

1 tsp thyme, fresh, minced

1 clove garlic, minced

½ tsp onion salt

¼ tsp pepper

1 onion, quartered

2 lb pork roast

10 oz GF cream of mushroom soup

2 tbsp water

2 tbsp corn starch

DIRECTIONS

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 ½ 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.