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. 😉 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.
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.
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