Pork tenderloin with balsamic braised red spring onions

Serves 2

300g pork tenderloin
4 red spring onions
balsamic condiment
extra virgin olive oil
large knob of butter
salt and freshly ground pepper
½ glass of Marsala + 1 dash
pinch of cinnamon

Slice the spring onions and fry in very little butter (just enough not to stick) on a low heat. Start adding the balsamic condiment diluted in water (1 part water 2 parts vinegar) little by little, making sure to recover the pan in-between.

Melt the remaining butter on a very hot pan, then seal the fillet on two sides, until the butter is absorbed. Then add the Marsala, and seal the remaining two sides. Turn the fillet every minute until all the Marsala is absorbed.

Season with salt and pepper and place in a hot oven (180*C) for 20 minutes.

In the meantime keep braising the onions, until all the liquid is absorbed. Add salt to taste and a pinch of cinnamon.

Slice the fillet and place on very hot plates, then place the onions on the side with the help of a chef’s ring (small).

Deglaze the pan with a dash of Marsala and pour over the meat.

How to make Zaa'tar

Zaa'tar is a delicious herby mix from the Middle East. It is perfect mixed with a little olive oil and spread over ciabatta or used as a dip for pitta bread - you can even mix it with hummous! Also try it spread over home-made foccacia dough before making for a fantastic herby loaf.

To make this Eastern delight, you will need:

Thyme, Oregano or Marjoram
Toasted Sesame Seeds
Fleur de Sel

This mix is all about taste, so first chop the thyme with a mezzaluna, add some sesame seeds and a good pinch of fleur de sel. Taste and adjust the quantities according to your taste.

The recipe varies alot according to origin and many people have their own secret recipe!

You can also add any or all of...

Cumin
Coriander or fennel seeds
Sumac berries
Grated lemon zest

Have fun experimenting and let us know your favourite recipe!

Try Natoora's Lebanese Thyme Zaa'tar mix here