Za'atar Pork Tenderloin
This is a super quick and simple mid-week meal, bursting with flavor and featuring sumac and za'atar, two of my all time favourite seasoning choices. Za'atar is a middle Eastern spice blend that often features thyme and oregano, and sumac is a glorious purple spice that tastes wonderfully of smokey lime.
Suitable for: Keto, Low Carb, Paleo, Primal, Whole30 (check za'atar ingredients to ensure compliant)
½ tsp salt
½ tsp pepper
2 tbsp Za’atar seasoning (make sure all ingredients are compliant)
1 tbsp olive oil or avocado oil
1lb Pork tenderloin
1 cup cubed cucumber
1 cup sweet cherry tomatoes (or the tastiest ones you can find) chopped to about same size as your cucumber
½ cup thinly sliced radishes
⅓ cup pomegranate seeds
Handful chopped mint
1 tablespoon sumac (I like this one)
1 glug of good olive oil
Pomegranate molasses, to taste
One avocado, sliced
Mix the za’atar and oil in a small bowl to create a paste. Rub over the pork tenderloin - you can let it marinade as long as you like, or cook right away.
Heat a little bit of high smoke point fat (avocado oil, lard) in a heavy bottomed, oven safe frying pan - sear the pork until well browned on all sides, then pop the pan in the oven for 10-15 minutes, or until the internal temperature reaches 145F (this brings your pork to medium - if you like your meat better done, let it get to 160F). (Also, if you don’t have an ovenproof frying pan, just transfer it to an ovenproof dish after searing.) (Also, invest in an electric meat thermometer, it’s totally worth it, and they’re like $10.)
Once it reaches your desired temperature, remove to a cutting board, and let rest for 10 minutes.
While the pork is cooking, make the salad - mix the cucumbers, tomatoes, radishes, pomegranate seeds, and mint. Sprinkle with sumac and drizzle with good olive oil and pomegranate molasses to taste. You can change the ratio of the ingredients as you like!
Slice your pork against the grain into rounds, and serve with the salad and some slices of avocado sprinkled with sumac and more pomegranate seeds, ‘cause they’re pretty. And you deserve to eat beautiful things.