This was such a lovely dinner, I felt like I should have been making it for a dinner party! My family and I did enjoy it… and we didn’t have to share. π We ate this main dish along with Spicy Israeli Couscous with Summer Squash. Great.
This recipe was adapted from Food and Wine, contributed by Grace Parisi. I made my own za’atar blend and included the ingredients and instructions below.
I am bringing this boldly flavored dish to share at Fiesta Friday #86, co-hosted by Judi @ Cooking with Aunt JujuΒ and Quinn @ Dad Whats 4 Dinner. Enjoy!!
Yield: Serves 4 to 6
For the Za’atar:
- 1 T thyme
- 1 T sesame seeds, toasted in a dry skillet and coarsely pulsed in a spice grinder
- 1 tsp sumac
- 1/4 tsp coarse salt
To Finish the Dish:
- 1/4 cup canola oil
- coarse Kosher salt
- Two 12-ounce pork tenderloins, sliced crosswise 1 1/2 inches thick and pounded 1/2 inch thick
- 2 poblano peppers
- 1 small onion, finely chopped
- 1 pint grape tomatoes, halved
- Make the Za’atar: Toast the sesame seeds in a dry skillet until lightly toasted. Pulse in a spice grinder until a powder is formed. Combine with sumac, thyme, and coarse salt.
- In a medium bowl, combine the za’atar with the oil. Add the pork, turn to coat and let stand at room temperature for 30 minutes.
- Meanwhile, roast the poblanos directly over a gas flame or under a broiler, turning frequently, until blackened; transfer to a bowl, cover with plastic wrap and let cool slightly. Peel and seed the chiles; cut into thin strips.
- In a large nonstick skillet, heat 1 tablespoon of the oil from the pork marinade. Add the pork and cook over high heat, turning once, until white throughout and lightly browned, 5 minutes. Transfer the pork to a platter.
- Add any remaining marinade oil to the skillet. Add the onion and poblano and cook over moderately high heat, stirring, until the onion is softened, 5 minutes. Add the tomatoes and toss. Add 1/2 cup of water and cook until the tomatoes are just softened, 4 minutes.
- Spoon the tomato-poblano sauce over the pork and serve.
One Year Ago:
Two Years Ago:
Omg looks delicious! Shouldn’t be reading your post on an empty stomach! Going to have to try this one day, I love spiced filled dishes!
Thank you!! It is dangerous to look at recipes when you’re hungry! π
Exactly!
I love cooking with pork tenderloins – it lends itself to so many different possibilities. Another great recipe Josette – thanks for bringing this to Fiesta Friday.
Thanks, Judi! π Happy Fiesta Friday & have a great weekend!
Very unique recipe for pork tenderloin which welove too. Have sumac and had no idea it was in Za’atar! Drooling and learning here!
I didn’t know what was in za’atar myself! π Thank you so much, Johanne. π
Love Za’atar and this pork tenderloin looks spectacular.
Thanks, Suzanne. β€
This looks delicious – I don’t often cook with pork tenderloin but the flavours in this are making me want to.
Thank you! This is so flavor-packed it really is a great dish to try!
This just looks spectacular!!! Love za’atar, but I’ve never made the seasoning mixture from scratch. I definitely need to – it’s not like me!!!
It was such an easy one to make! I had no idea what was in it. π Thank you so much, Mimi.