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.
OK so I’m on Day 5 of my Whole30 and I’m finding it challenging. Last night I almost caved and had a cocktail. But thanks to 1) getting out of the house and 2) having a boatload of laundry to fold while watching TV (keeping my hands busy and my brain distracted) I made it. Meals with a lot of texture and a lot of flavor, like this pork tenderloin recipe, are also key.
First of all, in general, super flavorful (even spicy) food is more satisfying so I find it easier to eat reasonable portions of it. Also, specifically in terms of Whole30, I’m finding it important to make meals that are so interesting I’m not thinking about what I’m “not allowed” to have.
I really recommend allowing yourself some compliant indulgences, within reason, so you don’t feel cheated. Want another slice of pork? Go for it. A little extra dressing. Pop it on there. Give a little now so you don’t give up completely later.
Since pork tenderloin is one of my favorite protein choices and Whole30 compliant I made sure to get it on the menu early and often.
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I make pork tenderloin often but one thing I hadn’t done until recently was rub it with a za’atar spice blend. Even though I’m a long-time and uber loyal sumac lover, it took me a while to get on the za’atar train.
Whole30, Paleo Pork Tenderloin Recipe
But I’m officially on board now. I love how the za’atar forms a nice, thin crust around the meat and the pork picks up its tangy, savory flavor. I went heavy on the sumac (because I love it!) in this za’atar and added a touch of Aleppo Pepper to give it a little heat.
Next, the frisée salad pairs with the meat perfectly. By happy accident, I bought Sweet Scarlett grapefruit at the market on the day I shot this. They’re the best kind of grapefruit I’ve had in this salad yet. Had I known how delicious they would be I probably would have moved the photo shoot along a little faster so I could get to the eating part! Their sweetness is the perfect response to the slightly bitter frisée. If you can’t find Sweet Scarlett’s go with as sweet a red or pink grapefruit as you can.
Roasted Pork Tenderloin Recipe with Grapefruit Frisée Salad.
So this brings us to the dressing. Dressing can be tricky on Whole30 because so many of them call for a touch of sweetener. Even my sumac tahini dressing has a little maple syrup in it. But this has none. And you won’t miss it a bit. What it does have though?
Fried sage.
It’s my latest obsession. I’m putting it in allthethings. Believe me, you haven’t seen the last of it yet. I think the thickness and creaminess of this dressing, in addition to just being delicious, makes the overall meal more satisfying, too.
And satisfaction is key to sticking with the challenge. When I let myself get too hungry I start making all kinds of whacky choices and chaos ensues. So stay satiated and soldier on, friends!
Roasted Pork Tenderloin Recipe with Grapefruit Frisée Salad.
- 1 1/2 lbs pork tenderloin
- 1/4 cup ground sumac
- 1 Tablespoon sesame seeds
- 1 Tablespoon dried oregano
- 1 teaspoon Aleppo Pepper
- 1/2 Tablespoon ground cumin
- 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
Preheat oven to 425° F
Lightly coat tenderloin all over with olive oil.
Rub 1 to 2 Tablespoons of the za'atar spice blend into all sides of the pork.
- Heat 1 Tablepoon olive oil or ghee in a large oven-proof skillet over high heat.
Brown tenderloin on all sides, about 2 to 3 minutes per side
Remove skillet from stove and roast in the oven until it reaches an internal temperature of 145°
Place tenderloin on a cutting board and tent with foil. Let rest for 10 minutes.
Lightly fry sage leaves in olive oil until they turn a little crispy, then let cool on paper towel lined plate.
- Add all ingredients EXCEPT olive oil to food processor and blend well.
With food processor in motion add olive oil in a steady stream until smooth.
Add water little by little, if necessary, to reach a thinner consistency.
Combine frisée and grapefruit in a salad bowl.
Dress to taste or serve dressing on the side.
- 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.
I wanted to get some za’atar because there’s a recipe in Melissa’a book. Of course they don’t have it in the stores here. So I bought what they called green za’atar which is mostly thyme and no sumac. Have you heard of this? Should I buy some sumac (where?) and mix it with the green stuff? I definitely need to make your loin. I love how pink it is. Mine always comes out so white.
I haven’t used green za’atar but if it’s mostly thyme how bad could it be?? If you can get your hands on some sumac (I’m a huge fan and would even recommend ordering through Amazon if it were the only way to get it in my spice cabinet) just whip up the za’atar blend that’s in this recipe. The other thing you may need to order is Aleppo pepper. If not, just go with the blend you have. Also a good meat thermometer will help keep that pork juicy and pink. Pull it out at 145 degrees F.
I love this recipe and especially the salad dressing – the avocado and sage combination sounds really delicious:)
It’s so creamy you think you’re having dairy!! Thanks, Monika. Loved drooling over your baba ganoush. Gorgeous pictures!