Roast Pork Loin With Mushrooms and Tomatoes

Prep Time:
10 mins
Total Time:
1 hrs

Coating a simple pork roast with an herb-and-spice rub turns it into a truly special dish. Save any pan juices for a tasty sauce.


  • 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 ¼ pounds) boneless pork loin

  • 1 ½ teaspoons ground cumin

  • 1 ½ teaspoons ground coriander

  • 1 teaspoon dried oregano


  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.

Cook's Notes

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

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