Roast Pork Loin With Mushrooms and Tomatoes
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Everyday Food, November 2004
- Prep Time 10 minutes
- Total Time 1 hour
- Yield Serves 4
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Ingredients
- 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
Directions
- 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).
- Sprinkle pork with 1 teaspoon salt, 1/2 teaspoon pepper, cumin, coriander, and oregano, rubbing mixture in. Place pork in center of pan.
- Roast until meat registers 160 degrees.on an instant-read thermometer and mushrooms are tender, 45 to 50 minutes. Remove from oven.
- 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.
This is one of the easiest, tastiest recipes I use. I have shared it with many, and all have loved. In the summer, I use fresh oregano from my herb garden. I also switch up the side as either rice or noodles. I use slightly more tomatoes and mushrooms, but only so many will fit in the pan!:)
So good, so easy and fast. Love the minimal amount of ingredients.