Za'atar-rubbed pork tenderloin from Food & Wine Magazine, March 2011 (page 60) by Grace Parisi

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Notes about this recipe

  • TrishaCP on August 05, 2013

    I enjoyed the flavors in this dish quite a bit-we served it with whole wheat couscous and that was the perfect foil to mop up the pan juices. I left the tenderloin whole, seared it and then put it to finish in the oven.

  • rmardel on July 19, 2013

    We love the combination of flavors in this, although if the weather is amenable, I am more likely to leave the pork tenderloin whole, rub it with the oil, za'atar and salt and grill it. I lose the pan juices from the pork when cooking the vegetables but they are still good.

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