roast pork loin with mushrooms & tomatoes

1 pound plum tomatoes, cut into thick wedges
1 pound small button mushrooms, stems trimmed
5 garlic cloves, halved
1 Tablespoon olive oil
Coarse salt and ground pepper
1 boneless pork loin (2 ¼ pounds)
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon dried oregano

1. Preheat oven to 425º.
2. In a 9 x 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).
3. Sprinkle pork with 1 teaspoon salt, ½ teaspoon pepper, cumin, coriander, and oregano, rubbing mixture in.
4. Place pork in center of pan. Roast until meat registers 160º on an instant-read thermometer, and mushrooms are tender, 45-50 minutes. Remove from oven.
5. Cut off a third (10 ounces) of the pork loin, and set aside for making the sandwiches*.
6. Slice remaining pork, and serve with tomatoes, mushrooms, and any pan juices.

● Serves 4 ● Prep Time: 10 min. ● Total time: 1 hour
~Laura L.
Source: Everyday Food
*Some of the roasted pork will be reserved to make the Pressed Pork Sandwiches (recipe immediately following). Let cool, cover with plastic wrap, and refrigerate until ready to use. The roast pork is excellent (beautiful) for company, and the sandwiches are great for either family or company.