Za'atar-Rubbed Pork Tenderloin

1. 1

   In a medium bowl, combine the za'atar with the oil and a generous pinch of salt.

2. 2

   Add the pork, turn to coat and let stand at room temperature for 30 minutes.

3. 3

   Meanwhile, roast the poblanos directly over a gas flame or under a broiler, turning frequently, until blackened; transfer to a bowl, cover with plastic wrap and let cool slightly.

4. 4

   Peel and seed the chiles; cut into thin strips.

5. 5

   In a large nonstick skillet, heat 1 tablespoon of the oil from the pork marinade.

6. 6

   Add the pork and cook over high heat, turning once, until white throughout and lightly browned, 5 minutes.

7. 7

   Transfer the pork to a platter.

8. 8

   Add any remaining marinade oil to the skillet.

9. 9

   Add the onion and poblano and cook over moderately high heat, stirring, until the onion is softened, 5 minutes.

10. 10

    Add the tomatoes and toss.

11. 11

    Add 1/2 cup of water and cook until the tomatoes are just softened, 4 minutes.

12. 12

    Spoon the sauce over the pork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.