Za'atar-Rubbed Pork Tenderloin

• 2 tablespoons za'atar (or 2 teaspoons each dried thyme and sesame seeds)
• 1/4 cup canola oil
• Kosher salt
• Two 12-ounce pork tenderloins, sliced crosswise 1 1/2 inches thick and pounded 1/2 inch thick
• 2 poblano peppers
• 1 small onion, finely chopped
• 1 pint grape tomatoes, halved

1. In a medium bowl, combine the za'atar with the oil and a generous pinch of salt.
2. Add the pork, turn to coat and let stand at room temperature for 30 minutes.
3. Meanwhile, roast the poblanos directly over a gas flame or under a broiler, turning frequently, until blackened; transfer to a bowl, cover with plastic wrap and let cool slightly.
4. Peel and seed the chiles; cut into thin strips.
5. In a large nonstick skillet, heat 1 tablespoon of the oil from the pork marinade.
6. Add the pork and cook over high heat, turning once, until white throughout and lightly browned, 5 minutes.
7. Transfer the pork to a platter.
8. Add any remaining marinade oil to the skillet.
9. Add the onion and poblano and cook over moderately high heat, stirring, until the onion is softened, 5 minutes.
10. Add the tomatoes and toss.
11. Add 1/2 cup of water and cook until the tomatoes are just softened, 4 minutes.
12. Spoon the sauce over the pork and serve.

thyme, canola oil, kosher salt, pork, peppers, onion, grape tomatoes

Taken from www.foodandwine.com/recipes/za-atar-rubbed-pork-tenderloin (may not work)