Za’atar Crusted Pork With a Tahini Sauce

Za’atar Crusted Pork With a Tahini Sauce

Za’atar Crusted Pork With a Tahini Sauce

Pork fillet (or tenderloin) is a really unappreciated piece of meat.  It’s really tender, and whilst it has a mild flavour compared to shoulder or leg of pork, it takes on the flavour of marinades & crusts brilliantly.  It’s also very lean, & surprisingly cheap.  The key to cooking it is not to overdo it – as long as the juices run clear it’s done – the meat will remain a very light pink colour.

In this recipe I’ve just combined the fillet with a za’atar coating, & finished it off with a tahini sauce.  Tahini sauce is another fave of mine, having previously only used tahini for making hummus – it’s beautiful & creamy & goes well with a wide range of meats & fish.


Serves 4

1 500g pork fillet

4 tbsp za’atar

1 tbsp olive oil

Tahini sauce:

3 tbsp tahini

1 bsp olive oil

1 large clove of garlic, crushed

Juice of 1 lemon

½ tsp salt

A grind of pepper


Preheat the oven to 220 °C / 200 °C fan / gas mark 7 & preheat a baking tray, & heat up a frying pan over a high heat.

First you need to take a couple of minutes to prepare the fillet.  It often has a thin membrane coating it called a silverskin (because it looks….silver!).  Remove this (I use a knife to slit it then the back of a teaspoon to separate it from the fillet) & any bits of fat.

Get a large plate, spread the za’atar over it & roll the fillet in the za’atar until it’s covered by it.  Put the oil in the frying pan & fry the fillet for about 5 minutes turning occasionally until the outside is a lovely golden colour.  Place on the baking tray in the oven & roast for about 20 minutes until the juices run clear with a skewer.

Meanwhile, make the tahini sauce.  In a bowl, mix the ingredients together, then add water, a tbsp. at a time, until the sauce has a pouring consistency (may take 1-3 tbsp of water, depends on the tahini & the size of your lemon).

Take the pork fillet out of the oven & let it rest for 5 minutes.  Slice into medallions & drizzle with the tahini sauce before serving.