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Za'atar Pork Tenderloin + Grapefruit Frisée Salad
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Juicy Za'atar Pork Tenderloin, browned then roasted, paired with a Grapefruit Frisée Salad that walks a perfect line between sweet and tart. Whole30, Paleo, Gluten Free.
Servings: 6
Calories: 329 kcal
Author: Christine | Mid-Life Croissant
  • 1 1/2 lbs pork tenderloin
Za'atar Spice Blend
  • 1/4 cup ground sumac
  • 1 Tablespoon sesame seeds
  • 1 Tablespoon dried oregano
  • 1 teaspoon Aleppo Pepper
  • 1/2 Tablespoon ground cumin
Salad Dressing
  • 1/4 cup sage leaves , loosely packed
  • 1 medium ripe avocado , pitted and cubed
  • 3 small garlic cloves , minced or pressed
  • 1 lime , juiced
  • 1/4 teaspoon sea salt
  • 1/4 cup olive oil
  • water , to thin
  • 2 heads frisée
  • 1 red or pink grapefruit , sectioned
For the Pork
  1. Preheat oven to 425° F

  2. Lightly coat tenderloin all over with olive oil.

  3. Rub 1 to 2 Tablespoons of the za'atar spice blend into all sides of the pork.

  4. Heat 1 Tablepoon olive oil or ghee in a large oven-proof skillet over high heat.
  5. Brown tenderloin on all sides, about 2 to 3 minutes per side

  6. Remove skillet from stove and roast in the oven until it reaches an internal temperature of 145°

  7. Place tenderloin on a cutting board and tent with foil. Let rest for 10 minutes.

For the Dressing
  1. Lightly fry sage leaves in olive oil until they turn a little crispy, then let cool on paper towel lined plate.

  2. Add all ingredients EXCEPT olive oil to food processor and blend well.
  3. With food processor in motion add olive oil in a steady stream until smooth.

  4. Add water little by little, if necessary, to reach a thinner consistency.

For the salad
  1. Combine frisée and grapefruit in a salad bowl.

  2. Dress to taste or serve dressing on the side.

Recipe Notes
  • Tenderloin should be at room temperature before you start cooking process. It cooks more evenly that way.
  • Here's a great video for how to section grapefruit so it looks attractive.