Pork Loin Roast

Serves 4

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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