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.
- 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
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.
SourceEveryday Food, November 2004