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Za’atar Roasted Pork Tenderloin
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Za’atar Roasted Pork Tenderloin

Za’atar Roasted Pork Tenderloin

with Saucy Tomato, Carrot Couscous & Cucumber Salad

We love the tart, nutty complexity of Middle Eastern za’atar seasoning. For this savory dinner, the spice blend adds depth to juicy roasted pork tenderloin that’s topped with a simple tomato-garlic pan sauce. A cucumber salad dressed in a bright, creamy lemon-dill yogurt dressing echoes the tangy notes in the spices, and the pork is paired with springy, buttery couscous studded with sweet carrots, crunchy almonds, and a garnish of fresh dill.

Calorie Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time15 minutes


serving amount

10 ounce

Pork Tenderloin

1 tablespoon

Za'atar Spice

(Contains Sesame)

6 ounce


1 unit


2 clove


1 unit

Mini Cucumber

¼ ounce


1 unit


2.5 ounce

Israeli Couscous

(Contains Wheat)

2 unit

Chicken Stock Concentrate

2 tablespoon


(Contains Milk)

½ ounce

Sliced Almonds

(Contains Tree Nuts)

Not included in your delivery



2 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories570 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate53 g
Sugar11 g
Dietary Fiber6 g
Protein35 g
Cholesterol115 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Baking Sheet
Paper Towel
Small pot
Medium Bowl


Cook Pork

• Adjust rack to top position and preheat oven to 450 degrees. • Pat pork* dry with paper towels; season all over with half the Za’atar Spice (all for 4 servings), a big pinch of salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. • Turn off heat; transfer to a baking sheet. Wipe out pan. Roast on top rack until cooked through, 10-12 minutes. Transfer to a cutting board to rest.


• While pork roasts, wash and dry produce. • Trim, peel, and dice carrots into ¼-inch pieces. Peel and mince or grate garlic. Halve cucumber lengthwise; thinly slice into half-moons. Quarter lemon. Finely chop dill. Dice tomato into ¼-inch pieces.

Cook Couscous

• Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add carrots, half the garlic, a pinch of salt, and pepper. Cook, stirring, until softened and fragrant, 2-3 minutes. • Stir in couscous, ¾ cup water (1½ cups for 4), and half the stock concentrates. Bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.

Make Salad

• In a medium bowl, combine cucumber, yogurt, juice from one lemon wedge (two wedges for 4 servings), a pinch of salt and pepper, and as much dill as you like. Stir until fully combined.

Make Pan Sauce

• Heat a drizzle of olive oil in pan used for pork over medium heat. Add tomato and remaining garlic; cook, pressing tomato slightly, until softened and fragrant, 1-2 minutes. • Add remaining stock concentrate and 1⁄3 cup water (2⁄3 cup for 4 servings). Cook, stirring constantly and scraping up any browned bits from bottom of pan, until sauce is thickened, 1-2 minutes. Taste and season with salt and pepper.

Finish & Serve

• Fluff couscous with a fork; stir in almonds and 1 TBSP butter (2 TBSP for 4 servings). • Thinly slice pork crosswise. • Divide couscous, pork, and salad between plates. Spoon pan sauce over pork. Garnish with any remaining dill and serve with any remaining lemon wedges on the side.

Pork is fully cooked when internal temperature reaches 145°.