Pork Loin Roast
An easy, delicious pork roast. When serving, cut the roast lengthwise, then slice each half into ½ inch slices. Reserve up to one-third of the meat for leftovers. Leftovers make great sandwiches.
1 pound plum tomatoes, cut into thick wedges
1 pound small button mushrooms, stems trimmed
5 garlic cloves halved
1 tbsp extra virgin olive oil
Coarse salt and freshly ground pepper
1 boneless pork loin (2 ¼ pounds/1 kilo)
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp dried oregano
Preheat oven to 425 F/220 C.
- In a 9 x 13 inch baking pan, combine tomatoes, mushrooms garlic and oil. Season with salt and pepper and toss to coat. Move mixture to sides of pan.
- Sprinkle the pork with 1 teaspoon salt, one-half teaspoon pepper, coriander, cumin and oregano, rubbing the mixture in. Place the pork in the center of the pan.
- Roast until meat registers 160 F on an instant-read meat thermometer and the mushrooms are tender, 45 to 50 minutes. Remove from oven.
- Reserve some of the roast if desired, and cut the remainder lengthwise down the center, then cut each half in slices. Serve with tomatoes, mushrooms and any pan juices.
Source: Everyday Food, November 2004
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