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Za'atar-Rubbed Pork Tenderloin

Za'atar is a Middle Eastern blend of sesame seeds, herbs and sumac, a tangy powder made from a dried berry. The blend gives Grace Parisi's pork tenderloin a bold flavor. Make it in a pan that browns well and has slightly higher sides, if possible.

 

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  • Servings: 4

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Ingredients

  • 2 tablespoons za'atar (or 2 teaspoons each dried thyme and sesame seeds)
  • 1/4 cup canola oil
  • 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

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How to make this recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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 sauce over the pork and serve.

Suggested Pairing

Berry-rich Monastrell from Spain.

Contributed By Published March 2011

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