Za'atar Rubbed Pork Tenderloin

Sorry for the lack of updates as the Mesleh's have been traveling!  We love our Food & Wine magazine.  They always have great recipes and we decided to make this one in particular since it used za'atar, an arabic spice, that we already had.  Here is the recipe:

Recipe:
- 2 tbsp za'atar (or 2 tsp each of dried thyme & sesame seeds)
- 1/4 cup canola oil
- 2 12 oz pork tenderloins
- 2 poblano peppers
- 1 small onion, finely chopped
- 1 pint grape tomatoes halved





In a medium bowl, combine the za'atar with the oil and a generous pinch of salt.  Add the pork, turn to coat and let stand at room temperature for 30 minutes.  Meanwhile, roast the poblano peppers directly over a gas flame or under a broiler, turning frequently, until blackened.  Peel & seed the chilies; cut into thin strips.

In a large nonstick skillet, heat 1 tablespoon of the oil from the marinade.  Add the pork and cook over high heat, turning once, until white throughout and lightly browned.  5 minutes.  Transfer pork to platter.  Add any remaining marinade oil to the skillet.  Add the onions 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 sauce over the pork and serve.

Verdict:
It was really good, easy to make and will definitely make this again.  The sauce on top was really a great compliment to the dish.  We decided to roast the poblano pepper along with some zucchini and ate some couscous with it.  Two thumbs up!


Food & Wine: March 2011