Categories: dinner

Ingredients

• 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 1/4 pounds)
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon dried oregano

Directions

1. Preheat oven to 425°. 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° on an instant-read thermometer and mushrooms are tender, 45 to 50 minutes. Remove from oven.

4. Slice pork, and serve with tomatoes, mushrooms, and any pan juices.

5. r serving: 402 calories; 18.6 grams fat; 45.9 grams protein; 11.5 grams carbohydrates; 2.3 grams fiber

6. Note: To store, let cool, cover with plastic wrap, and refrigerate until ready to use.

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