One Lean Meal Machine... ok just for the day...

Pork Tenderloin Roast

First off what is proper difference between roasted and baked? I would love to know; honestly. Martha Stewart has coined this almost lean meal as Roasted Pork loin with Tomatoes and Mushrooms. This is a quite simple to make with commonly used ingredients. I thought it was alright. It certainly did not bring the WoW factor to the table. Never the less you could call it bland. Mrs. Dash would have been perfect, or even a Jamaican Jerk rub with fruit. =] (My mouth is watering) When making this I am unable to stress the fact that you can NOT over season this. I might lastly add that I also added Onions to the pan, the Polish rarely go without.

Martha apparently has created this to be a two part meal. I copied and pasted her directions  if by chance an individual would like to try her pressed sandwiches.

Martha’s Pork Tenderloin Roast
Appx: 1 hr

1 lb Tomatoes, cut into wedges

1 lb whole Mushrooms

5 Garlic Cloves, Minced

Olive Oil

Salt and Pepper

1 (2 ¼ lb) boneless Pork loin

1 ½ teaspoons each Cumin and Coriander

1 teaspoon dried Oregano

 ·  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.