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Za'atar Pork Tenderloin
with arugula and radish salad

Active: 40 min Total: 40 min
Serve this quick, spice-rubbed pork tenderloin with a fresh spring-inspired salad on the side. It's a great combination for transitioning to warmer weather.


Pork Tenderloin with Za’atar:
  • Za'atar - 2 tsp
  • Garlic powder - 1 tsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Pork tenderloin - 1 lb
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup + 1/2 cup
  • Foil - for cooking
  • Butter - 2 Tbsp
  • Almond meal / flour - 2 Tbsp
Radish and Arugula Salad:
  • Radishes - 6 , sliced
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Arugula - 5 oz
  • Almonds, slivered or sliced - 1 oz


  1. Make za’atar rub - Combine za’atar, garlic powder, salt, and pepper. (Can be done up to 5 days ahead)
  2. Radishes - Halve and slice radishes. (Can be done up to 2 days ahead)
  3. Season pork - Tenderize pork with a fork. Rub seasoning on all sides.

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  1. Heat oven to 425F / 218C.
  2. Heat an oven-safe skillet over medium-high heat. Add cooking oil and then pork. Sear on all sides for 2 to 3 minutes each, until golden brown.
  3. Pour first portion of stock into skillet, cover loosely with foil, and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C degrees.
  4. While pork is roasting, in a large bowl, whisk together vinegar, mustard, and honey. Add olive oil while whisking. Top vinaigrette with arugula, radishes, and almonds. Set aside.
  5. Transfer cooked pork to a cutting board (leave cooking liquid in the skillet) and let rest, covered with foil, for 10 minutes.
  6. Reduce heat under skillet to medium heat. Add butter and then almond meal / flour to melted butter. Stir until no dry spots remain.
  7. Add second portion of stock while whisking. Simmer until sauce thickens, ~2 minutes.
  8. Just before serving, slice pork and toss salad.
  9. Serve pork with pan sauce spooned over top. Enjoy salad on the side.



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