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
Preparation
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.
