Roast Pork Loin with Mushrooms and Tomatoes

Another Martha Stewart recipe. I absolutely LOVE this dish. Super easy and yet fancy.

Roast Pork Loin with Mushrooms and Tomatoes

1 lb plum tomatoes, cut into thick wedges (i use cherry or grape tomatoes and double or triple the amount.)
1 lb small button mushrooms, stems trimmed (if bigger mushrooms are used, slice in half. I usually double or triple the amount).
5 garlic cloves, halved (i usually double the amount)
1 Tbsp olive oil
salt and pepper to taste
2 1/4 lb boneless pork loin
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp dried oregano

preheat oven to 425 degrees. in a 9x13 inch baking pan, combine tomatoes, mushrooms, garlic and oil; season with salt and pepper. toss to coat and move mixture to side of pan (leaving center free). Sprinkle pork with 1 tsp salt, 1/4 tsp pepper, cumin, coriander, and oregano, rubbing mixture in. Place pork in center of pan. Roast until meat register 160 degrees on an instant thermometer and mushrooms are tender, about 45 to 50 minutes. Remove from oven.

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

Left overs are great sliced up as a sandwich. Top with tomatoes, garlic and mushrooms.