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Za'atar Pork Tenderloin
with arugula and radish salad

Active: 25 minTotal: 40 min

Inspired by a similar recipe from 2018, za'atar spice mix is a great complement to pork tenderloin.
Smarts: This recipe takes advantage of the time needed to rest the pork after cooking by whisking up a quick pan sauce. Feel free to add some hot sauce or other spices to the basic recipe provided for pan sauce to make it your own.

Tags

Ingredients

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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  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.

Make

  1. Heat oven 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. Transfer skillet to stovetop (carefully - the handle will be very hot!) over medium-high heat. Add butter and then arrowroot powder 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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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (33)
No ratings yet.
Gluten-free (0)
Paleo (3)
Vegetarian (3)

20 reviews

So amazing! This is the kind of dish I’ll keep in mind for guests because it seems fancy but it’s actually pretty simple. I added green apples to the salad instead of radishes and toasted the almonds. Sooo good!

By: Rebecca
Posted: Apr 07, 2020
Diet: Original
0 Helpful

Very easy to make! Makes a great light summer dinner.

By: Jessica
Posted: Aug 09, 2019
Diet: Original
0 Helpful

So so easy and delicious.

By: Jenna
Posted: Jul 11, 2019
Diet: Original
0 Helpful

Also used naan. Loved this and how easy it is.

By: Tiffany
Posted: Jul 06, 2019
Diet: Original
0 Helpful

So good for how easy it was! We'll definitely be keeping around for weeks when we have a few leftover pita. And as a bonus, we discovered that yogurt is great with honey! I otherwise don't particularly like yogurt, but I always feel like I should eat more of it, and honey will actually make that feasible.

By: Jenn
Posted: Jul 06, 2019
Diet: Original
0 Helpful

My third meal from cooksmarts. Absolutely amazing. Easy to prepare. The flavors are awesome. I felt like I was eating in a restaurant. This recipe is a keeper!

By: william
Posted: Jul 04, 2019
Diet: Original
0 Helpful