Skip to main content

Za'atar-Rubbed Pork Tenderloin with Couscous, Feta and Spinach Salad

Summertime is generally when I feel most adventurous in my cooking.  In the winter, I generally desire my comfort classics- mac and cheese, meatballs, casseroles, etc. In the summer, I want to experiment with herbs, spices, acids- I want my tastebuds to come alive. In this dish, we enjoy the spicy and zesty za'atar paired with delicious, melt in your mouth pork, sitting atop a bed of nutty couscous, salty feta and vibrant green spinach. Yum!


1 1/2 ounces tumbled feta

1 1/2 cups packed spinach

3 ounces Israeli couscous

2 tablespoons za'atar spice blend

1/4 cup all-purpose flour

10 ounce pork tenderloin

1 clove garlic, minced

4 tablespoons and 1 teaspoon olive oil

1 tablespoon red wine vinegar

salt and pepper


Pat pork dry, then rub all over with oil. Season all over with salt, pepper, and all of the za'atar spice blend, pressing to help seasoning adhere. Spread ¼ cup flour onto a plate, then dredge pork on all sides. Set aside.     

Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat. Add pork, then reduce heat to medium. Cook, covered, turning occasionally, until well browned on all sides, about10–12 minutes. Transfer to a cutting board to rest.

Meanwhile, heat 1 teaspoon oil in a small pot over medium-high. Add couscous; cook, stirring, until golden-brown. Add half the minced garlic; cook, stirring, until fragrant. Add ¾ cup water and ½ teaspoon salt; cover and bring to a boil. Reduce the heat to low; cook 10–12 minutes until the couscous is al dente. Keep covered.

In a small bowl, whisk to combine remaining garlic, 2 tablespoons oil, and 1 tablespoon vinegar. Season to taste with salt and pepper.      

Add spinach to pot with couscous, then crumble all but ⅓ of the feta over top; stir to slightly wilt spinach. Season to taste with salt and pepper. Thinly slice pork. Serve za'atar-rubbed pork tenderloin over couscous and spinach. Crumble remaining feta and spoon vinaigrette over top. Enjoy!      


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al