Recipes - Za'atar-encrusted Pork Fillets
A simple dish with special Middle Eastern flavours.
6 pork fillets (about 200gms each) trimmed of fat
salt and pepper
1/4 cup of pomegranate molasses
1 cup Ground's Za'atar
350g baby spinach leaves
20 g butter
Season pork to taste with salt and pepper, then heat 2 tablespoons of olive oil in a heavy-based frying pan and cook pork fillets, in batches, until browned all over. Drain the excess fat from the pan and then return pork fillets to the pan. Add pomegranate molasses and toss to coat well. Remove pork and sprinkle evenly with Za'atar to coat. Place on a lightly oiled oven tray and cook at 180C for 5 to 20 minutes, or until cooked to your liking. Rest in a warm place while you cook the spinach.
Heat 2 tablespoons of olive oil in a heavy-based frying pan, add spinach and toss continuously over high heat until wilted. Add butter and season to taste. Slice the pork fillets on the diagonal and serve on top of spinach.