Za’atar Pork Wraps

Za'atar Pork Wraps Recipe (4)

As its name suggests, pork tenderloin (also pork fillet) is the most tender part of the pig, a characteristic that makes it a prime candidate for pan frying. As this recipe for Za’atar Pork Wraps will attest, tenderloin is at its best flavoured with a dry rub or marinade and cooked over a relatively high heat for only a few minutes. In this case, the dried herbs in the za’atar give the pork a fragrant quality, complemented by the citrus notes of the ground sumac. Eaten for lunch or dinner, these wraps make a filling, healthy and absolutely delicious meal.

There are two schools of thought when it comes to cooking pork. The first, and most prevalent, holds that pork should always been cooked thoroughly and until not even the slightest hint of pink remains. I’m not going to go into too much depth about where this approach originates, but it almost certainly has something to do with pork historically being seen as a relatively “dirty” meat, susceptible to disease. The other, however, thinks it fine to leave a slight hint of pink, as long as its centre has been kept at a temperature of 62C (145F) for 15-20 seconds.

Za'atar Pork Wraps Recipe (3)

As far as I’m concerned, if your pork is well sourced and from a clean, trustworthy butcher then there is no problem with the second school of thought. It certainly makes for the most exquisite, tender meat. However, if you would rather prepare your pork according to the first stance, make sure to be very precise with your timings; it is a meat that can dry out very quickly. Either way, I’m certain you’ll love these spicy and simple homemade wraps.

Za’atar Pork Wraps

Serves 4


• 300g pork tenderloin

• 2 tbsp za’atar

• 2 tbsp extra virgin olive oil

• 4 homemade wraps

• 4 tbsp hummus

• 4 tbsp yoghurt or labneh

• A handful of rocket


1. Mix together the olive oil and za’atar and rub into the tenderloin. Place in a large bowl and leave to marinate overnight, or for at least 4-5 hours.

2. Allow your infused tenderloin to come up to room temperature. Meanwhile, prepare your wraps, hummus and labneh (if using).

3. Once all is ready tip any excess olive oil from the bowl into a heavy based frying pan and sauté the tenderloin over a medium heat until cooked through but tender (see above for guidance on this). Set aside to rest.

4. Into each wrap spread 1 tbsp of hummus and yoghurt or labneh. Slice the pork into relatively large chunks, popping 3-4 pieces in each wrap. Garnish with a little rocket and serve immediately.

Za'atar Pork Wraps Recipe (2) Za'atar Pork Wraps Recipe (1)

Cost: This recipe brings together a number of relatively inexpensive components into a hearty meal for four, preserving the low cost of its constituent parts. Indeed, though the pork alone will set you back £3-4 pounds, the resultant wraps should cost no more than around £5.

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20 comments on “Za’atar Pork Wraps

  1. ellamedler
    January 16, 2014 at 5:25 pm

    perfect timing, thank you! :)

    • frugalfeeding
      January 17, 2014 at 10:28 am

      My pleasure!

      • ellamedler
        January 17, 2014 at 1:23 pm

        trouble finding sumac. damn! :(

        • frugalfeeding
          January 20, 2014 at 9:42 am

          Ah, that’s a shame – you could substitute in some lemon zest…

      • ellamedler
        January 17, 2014 at 1:27 pm

        would ground pepper mixed with lemon zest be a good substitute for sumac, you think?

        • frugalfeeding
          January 20, 2014 at 10:16 am

          Yes, I’ve heard of people doing that!

          • ellamedler
            January 24, 2014 at 6:39 pm

            Just to let you know it worked a treat! Loved the spice mix, loved the recipe. Thank you for sharing. :)

          • frugalfeeding
            January 25, 2014 at 10:19 pm

            I’m very glad! So glad you enjoyed.

  2. Jenni
    January 17, 2014 at 2:36 am

    Those look delish! Your photography is spectacular, by the way.

  3. Corina
    January 17, 2014 at 7:12 am

    I love all the North African style flavours you’ve been using recently. I was thinking of making my own Za’atar the other day and then I saw some in the supermarket and I might just take the easy option so I can try some of these dishes.

    • frugalfeeding
      January 17, 2014 at 10:23 am

      I’d say it’s more Middle Eastern, but yes there are similarities with North African cuisine too. Yes, pick some up – it’s just a blend – I’m sure you’ll love the recipes.

  4. baconbiscuit212
    January 19, 2014 at 12:03 am

    Those look DIVINE, Nick! Bravo!

    (also, on a un-food related note, the person holding the pork wrap has a very covetable sweater!)

    • frugalfeeding
      January 20, 2014 at 10:15 am

      Thank you, Daisy! I very much like Katherine’s sweater too.

  5. Georgina
    January 19, 2014 at 1:14 am

    This looks really, really good. Very appetising indeed.

  6. Francesca
    January 19, 2014 at 4:40 pm

    zaatar is my altime, favorite, put on anything, spice. This looks delicious.

    • frugalfeeding
      January 20, 2014 at 10:14 am

      It’s just got such a delicious, powerful flavour!

  7. Frugal Hausfrau
    January 29, 2015 at 5:04 pm

    I’m a little late to the party, here, but I just had to comment after seeing these wraps! They look so utterly fantastic and mouth-watering!

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