Za’atar Pork Tenderloin with Tzatziki

4.86 from 7 votes

Za’atar Pork Tenderloin with Tzatziki

Za’atar is a middle eastern spice blend typically made with oregano or thyme, sumac, sesame and other spices. It is delicious on meats or vegetables. Using a pre-made seasoning blend makes this a breeze to put together but with big flavor payoff. I like to serve this with a side salad.

Course Main Course

Cuisine Greek, Middle Eastern

Keyword dairy-free, dinner, easy, egg-free, fast, greek, lunch, main, Middle Eastern, nightshade-free, nut-free, pork

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 355kcal

Author Jenny Ross

Ingredients

For the Pork

2 pound pork tenderloin 2 individual 1 pound loins
1/2 teaspoon salt
1/4 teaspoon pepper fresh ground
2 teaspoons avocado oil
2 tablespoons za’atar

Tzatziki Sauce

1 English cucumber grated
1 1/2 cups plain full fat Greek yogurt or coconut yogurt if dairy-free
1 garlic clove minced
1/2 teaspoon salt
1/8 teaspoon ground pepper

Instructions

Preheat the oven to 450ºF, line a rimmed baking sheet with foil, and grease it with a bit of oil. Set aside.
Season the pork tenderloin with salt and pepper, rub with the oil then sprinkle with za’atar. Place the pork on the baking sheet. Roast for 20-25 minutes, or until the pork registers 145ºF. Rest the pork at least 5 minutes before slicing and serving.
While the pork cooks, prepare the tzatziki: grate the cucumber and squeeze as much liquid out as you can. Combine with the yogurt and remaining sauce ingredients, stir well, cover, and refrigerate until serving. Adjust seasoning to taste before serving.

Notes

If you can’t find za’atar in the store, you can make your own mix by stirring together: 1/2 tablespoon dried thyme, crumbled, 1/2 tablespoon dried oregano, crumbled, 1 tablespoon cumin, ground, 1/2 tablespoon coriander, 1 tablespoon toasted sesame seeds, and 1 tablespoon sumac (sumac is optional but gives a nice tart and lemony flavor). Store in a dry place for up to 3 months.

Nutrition