Pork tender loin is by far my favourite cut of pork – lean and juicy. Trimmed pork is a source of protein, thiamin, niacin, B6, B12, selenium, riboflavin, zinc, and omega-3. Za’atar, for those of you that have don’t know, is a mix of Middle-Easter spices that is believed to date from Ancient Egypt. This zaatar Pork recipe is truly delicious – one of the best meals I have eaten so far in 2015! It is is adapted from an HelloFresh recipe.
Zaatar Pork with Jewelled Couscous
- 400 g pork tenderloin
- 1 tbsp Za’atar spices (ground dried thyme, oregano, marjoram, mixed with toasted sesame seeds, and salt)
- 2 tbsp of extra virgin olive oil
- 150 g couscous
- 250 ml water
- 30 g currants
- 25 g silvered almonds
- 2 tbsp fresh parsley (finely chopped)
- 100 g green beans (blanched)
- 1 lemon zest
- Salt and pepper to taste
- Preheat the oven to 180ºC.
- Combine the spices and 1 tbsp of olive oil in a small bowl. Add the pork tenderloin and toss until combined.
- Coat pork with the spice mix. Heat some oil in a pan over a medium heat. Add the tenderloin and sear for 1 minute on each side. Place the tenderloin onto a baking tray and place in the oven for a further 10-12 minutes.
- Remove from the oven and leave it to rest.
- Slice into 1 cm thick slices and serve with couscous and green beans.
For the jewelled couscous
- Place the couscous in a bowl and cover with boiled water (the water has to be double the amount of couscous).
- Add a dash of olive oil, salt and pepper, then stir with a fork and cover the bowl tightly with cling wrap, and leave to sit for 5 to 10 minutes.
- Remove wrap and then begin to fluff the couscous with a fork.
- Stir in the currants, almonds, parsley, and lemon zest.