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!

Ingredients:

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

Method:

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!

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