- 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
- 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 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 sauce over the pork and serve.
Berry-rich Monastrell from Spain.