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