Herbed Pork Roast

Jen made this one year for my birthday and it has become a favorite over here. We don't add the mushrooms to the pork loin. Instead I strain the drippings and make a gravy and add the sauted mushrooms to the gravy. It is unbelievably good! (No, I'm not making it tonight. We are have Berry Stuffed French Toast and sausages for supper.)

HERBED PORK ROAST

1 boneless pork loin roast (3 1/2-4 pds)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
1/2 cup chicken broth
1/4 cup ketchup
1 garlic clove, minced
1/4 teaspoon ground mustard
1/4 teaspoon each dried marjoram, thyme and rosemary, crushed
2 large onions, sliced
1 bay leaf
8 ounces mushrooms, sliced and sauted

In Dutch oven coated with nonstick cooking spray, brown roast over medium heat. Sprinkle with salt and pepper. Combine water, broth, ketchup, garlic and seasonings; pour over roast. Add onions and bay leaf. Cover and simmer over medium heat for 1 1/2 hours or until a meat thermometer reads 160 degrees. Add mushrooms; heat through. Discard bay leaf. Let stand 10 minutes before slicing. Serve with onions and mushrooms. Thicken pan drippings for gravy if desired.

Yield 8-10 servings