2 Tbsp Za’atar
1/4 Cup Olive Oil
Two 12-oz pork tenderloins, sliced crosswise 1 1/2 inches thick and pounded to a 1/2″ thickness
2 fresh poblano peppers
1 small onion, finely chopped
1 small container (1 pint) grape tomatoes, halved
Combine the Za’atar and olive oil in a medium bowl, along with a generous pinch of kosher salt. Whisk to combine. Add the pork, one tenderloin at a time, turning to completely coat the meat. Remove the tenderloins to a small plate or platter, and let stand at room temperature for 30 minutes to fully marinate.
While the meat marinades, roast the poblanos chiles directly over under the broiler of your oven, turning frequently, until peppers are blackened. Transfer the poblanos to a small heatproof bowl and cover with plastic wrap. Allow to slightly, 10-15 min. Carefully peel and seed the chiles; cut into thin strips and set aside.
In a large heavy skillet, heat 1 Tbsp of the oil from the pork marinade over medium-high heat. Add the marinated pork tenderloins and sear over high heat, turning once, about 5 min. Outside of the tenderloins will be browned, and insides will be white throughout when done. Transfer the pork to a serving platter.
Add any remaining marinade oil to the skillet (add some extra olive oil to the pan if you haven’t any extra liquid left in the marinade). Add the minced onion and poblano chile strips, and saute over medium high heat, stirring frequently, until the onion is softened and translucent, 5-10 min. Add the halved grape tomatoes and toss to just combine. Add 1/2 Cup of water to the skillet and reduce heat to medium; cook until the tomatoes are just softened, about 4 min.
Spoon the tomato-poblano sauce over the pork tenderloins and serve immediately.
Makes two servings.