Roast Pork Loin With Mushrooms and Tomatoes

In step 2, you can use a tablespoon of mild chili powder in place of the cumin and coriander.

Ingredients

Serves 4

• 1 pound plum tomatoes, cut into thick wedges
• 1 pound small button mushrooms, stems trimmed
• 5 cloves garlic, halved
• 1 tablespoon olive oil
• Coarse salt and ground pepper
• 1 (2 1/4 pounds) boneless pork loin
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon dried oregano

Preparation

1. Preheat oven to 425 degrees. In a 9-by-13-inch baking pan, combine tomatoes, mushrooms, garlic, and oil; season with salt and pepper. Toss to coat, and move mixture to sides of pan (leaving center free).
2. Sprinkle pork with 1 teaspoon salt, 1/2 teaspoon pepper, cumin, coriander, and oregano, rubbing mixture in. Place pork in center of pan.
3. Roast until meat registers 160 degrees.on an instant-read thermometer and mushrooms are tender, 45 to 50 minutes. Remove from oven.
4. Cut off a third (10 ounces) of the pork loin, and set aside for making Pressed Pork sandwiches. Slice remaining pork, and serve with tomatoes, mushrooms, and any pan juices.