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Week of 10/28/24

Za’atar Pork Tenderloin
with spinach and beet salad / tahini dressing

Active: 35 Total: 115
Original GF Paleo Vegetarian
Za’atar Pork Tenderloin

Juicy pork tenderloin coated in a bold spice rub is one of our favorite back-pocket dinners. It offers tons of flavor with no marinating required. Prep the salad components ahead and you can breeze through dinner like a pro.
Smarts #1: If you haven't yet tried Za'atar, a fragrant, savory Middle Eastern spice mix, we encourage you to give it a go. Look for it at specialty retailers or online.
Smarts #2: We get it, beets aren't everyone's favorite. We really love them in this salad, but cubed winter squash would be right at home here, too.

Tags
Low Calorie
Proteins
Pork, non-ground
Cuisines
European - Mediterranean
Save recipe
23

Ingredients

Metric
Servings:
4
Za'atar Pork Tenderloin:
  • Za'atar - 1 Tbsp
  • Garlic powder - 1 tsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Pork tenderloin - 1 lb
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/2 cup + 1/2 cup
  • Foil - for roasting
  • Worcestershire sauce - 1 tsp
  • Cornstarch - 1 tsp
Spinach and Beet Salad:
  • Beets - 8 oz , trimmed and scrubbed
  • Foil - for roasting
  • Pistachios - 1/4 cup , shelled (look for pre-shelled to save time)
  • Baby spinach - 5 oz
  • Cheese, feta (opt) - 2 oz , crumbled
Tahini Dressing:
  • Garlic - 1 clove
  • Tahini - 2 Tbsp (sub plain yogurt)
  • Lemon juice - 2 Tbsp
  • Vinegar, red wine - 1 Tbsp
  • Oil, olive - 1 Tbsp
  • Honey - 2 tsp

Prep

  1. Beets - Heat the oven to 400F / 204C. Scrub and then trim off ends, place into a baking dish, and fill with about 1/2” of water. Cover with foil and roast for 45 to 60 minutes, depending on the size of the beets. Once they’re cool enough to handle, peel off skin with the side of a spoon and chop into bite-sized pieces. (Can be done up to 5 days ahead)

  2. Make za’atar rub - (If prepping right before cooking, get oven heating first.) Combine za’atar, garlic powder, salt, and pepper. (Can be done up to 5 days ahead)

  3. Make dressing - Mince garlic. In a small bowl, combine garlic, tahini, lemon juice, vinegar, olive oil, and honey. Whisk until smooth, adding some additional olive oil or some water as needed if dressing is too thick. Season with some salt and pepper. (Can be done up to 5 days ahead)

  4. Pistachios - Shell pistachios if not already shelled. (Can be done up to 5 days ahead)

  5. Season pork - Rub za’atar seasoning on all sides of pork and tenderize with a fork. (Can be done 1 day ahead)

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Make

  1. Heat oven to 425 F / 218 C degrees.

  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. Transfer cooked pork to a cutting board (leave cooking liquid in the skillet) and let rest, covered with foil, for 10 minutes.

  5. Return skillet to medium-low heat. Whisk second portion of stock, worcestershire sauce, and cornstarch into the skillet, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, ~2 minutes. Taste and season with some salt and pepper.

  6. While pork rests, combine spinach, beets, pistachios, and feta crumbles (if using) in a serving or mixing bowl. If dressing was made ahead of time, give it a stir.

  7. Slice pork against the grain.

  8. Divide pork slices among serving plates and top with pan sauce. Serve salad on the side with dressing for drizzling over top. Enjoy!

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