Za’atar Rubbed Pork Tenderloin
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Yield: Serves 4 to 6
For the Za’atar:
1 T thyme
1 T sesame seeds, toasted in a dry skillet and coarsely pulsed in a spice grinder
1 tsp sumac
1/4 tsp coarse salt
To Finish the Dish:
1/4 cup canola oil
coarse Kosher salt
Two 12-ounce pork tenderloins, sliced crosswise 1 1/2 inches thick and pounded 1/2 inch thick
2 poblano peppers
1 small onion, finely chopped
1 pint grape tomatoes, halved
Make the Za’atar:
Toast the sesame seeds in a dry skillet until lightly toasted. Pulse in a spice grinder until a powder is formed. Combine with sumac, thyme, and coarse salt.
In a medium bowl, combine the za’atar with the oil. Add the pork, turn to coat and let stand at room temperature for 30 minutes.
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. Peel and seed the chiles; cut into thin strips.
In a large nonstick skillet, heat 1 tablespoon of the oil from the pork marinade. Add the pork and cook over high heat, turning once, until white throughout and lightly browned, 5 minutes. Transfer the pork to a platter.
Add any remaining marinade oil to the skillet. Add the onion and poblano and cook over moderately high heat, stirring, until the onion is softened, 5 minutes. Add the tomatoes and toss. Add 1/2 cup of water and cook until the tomatoes are just softened, 4 minutes.
Spoon the tomato-poblano sauce over the pork and serve.