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.

  • Prep:
  • Total Time:
  • Servings: 4
Roast Pork Loin With Mushrooms and Tomatoes

Source: Everyday Food, November 2004

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

  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.

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