|Moroccan Roast Pork|
Roasting pork is super easy, and with a ready-made spice rub, you can't go wrong. I used a popular Middle Eastern spice called Green Za'atar. This mixture is usually made with ground oregano, thyme and marjoram, with some sesame seeds added in whole. I've included a link to the manufacturer of my spice mix below, but if you are feeling adventurous you might like to make your own.
Middle Eastern Roast Pork
2 pork tenderloins (mine combined to make about 2 pounds)
3 Tbsp Green Za'atar spice mix (mine is this kind)
1 onion, quartered and sliced
4 apples, peeled and sliced large
2 Tbsp olive oil, divided
salt and pepper to taste
1 bunch asparagus
about 10 kumquats
juice of 1/4 lemon
Preheat the oven to 450 degrees. Rub the Za'atar spice mix (an herbal sesame spice popular in the Middle East) all over the pork, and set the tenderloins on a baking sheet. Distribute the apples and onions around the pork, and drizzle them with 1 Tbsp olive oil. Toss a bit to make sure they're covered.
Bake the pork for 10 minutes, then turn the tenderloins over and bake another 15 minutes. While the pork is in the over for its first baking, prepare the asparagus on a second baking sheet. Break off the woody ends, and toss with 1 Tbsp olive oil. Slice the kumquats, remove the seeds, and sprinkle over the asparagus. Toss the whole thing with some salt. After you've turned the pork, put the asparagus in the oven to roast.
Let the pork rest 10 minutes before slicing it. When the asparagus comes out of the oven, squeeze some fresh lemon juice on it. Serve the pork surrounded by the cooked apples, with the asparagus on the side. Serves 4.
Shared with Allergy Friendly Friday, Traditional Tuesday, The Hearth & Soul Hop, Fat Tuesday, Allergy Free Wednesday, Real Food Wednesday, and Slightly Indulgent Tuesday.