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.
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
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.