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!