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SA Live

Za'atar Grilled Pork Tenderloin with Arugula Relish

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Recipe provided by H-E-B Backyard Kitchen / For more recipes, visit www.HEB.com/Lent

Ingredients

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  • 1 Lb H-E-B Natural Pork Tenderloin
  • 1 Tbsp Adams Za'atar spice
  • 1 Tbsp Ottavio Grape Seed Oil
  • 2 cup(s) arugula
  • 1 cup(s) castelvatrano olives, pitted and chopped
  • 1/4 cup(s) champagne vinegar
  • 2 cloves of garlic, crushed or smashed
  • 1 medium shallot, minced
  • 1 Tbsp fresh mint, chopped
  • 1/2 cup(s) Central Market 100% Spanish Organic Extra Virgin Olive Oil

Instructions

  • Season pork liberally with zaatar. Cover and allow pork to come to room temperature.
  • While pork is marinating preheat oven to 350F.
  • Set a cast iron pan or any oven safe pan over medium high heat. Add oil and sear pork for 1 to 2 minutes per side or until pork is nicely browned.
  • Place pork into oven and cook until internal temperature of pork reads 150F. Approximately 35 to 40 minutes. While pork is cooking make relish.
  • In a food processor, combine arugula, olives, vinegar, garlic, shallots, and mint. Pulse until the consistency of a relish. Remove to a bowl, add olive oil and season to taste.
  • Once pork is cooked, allow to rest 15 minutes carve and serve with Arugula relish. Season to taste as needed.

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