GOLDEN VALLEY, Minn.-- This morning Food Network host and author Sandra Lee joined us via satellite with some time and money-saving dishes for Thanksgiving celebrations. Sandra suggested buying a dessert to share, and showed us her quick recipe for a delicious gravy.
Sandra's current issue of Sandra Lee Semi-Homemade magazine features a number of festive holiday ideas, and includes a coupon for Sam's Club. You can find the magazine on newsstands now.
For more information about Sandra, her books, Food Network show, and more, check out
Herbed Pork Roast and Creamy Mushroom Gravy
Servings 8. Prep time 15 minutes, baking time 1 hour, stand time 10 minutes.
1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
1 tablespoon bottled minced garlic, McCormick®
1 21/2- to 3-pound boneless pork loin roast
2 cans (103/4 ounces each) condensed cream of mushroom soup
(98% fat-free), Campbell's®
1 cup skim milk
1. Preheat oven to 325 degrees F. Combine herbs and garlic. Cut small slits over surface of roast and press herb mixture into slits. Place roast on a rack in a roasting pan; do not cover. Place in oven and roast until the internal temperature is 165 degrees F. Remove roast from pan and let rest 10 minutes.
2. Stir soup into drippings in roasting pan and heat over medium heat. Gradually stir in skim milk. Continue to stir until mixture boils. Remove from heat. Slice roast and serve with gravy.