- Pork Tenderloin with Date and Cilantro Relish
This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.
SERVINGS: 4 ACTIVE: 20 MINUTES TOTAL: 35 MINUTES
- 3 tablespoons olive oil, divided
- 1 pork tenderloin (about 1½ lb.)
- Kosher salt and freshly ground black pepper
- ⅔ cup Medjool dates (about 4 oz.), cut into small pieces
- 2 tablespoons fresh orange juice
- 3 tablespoons chopped fresh cilantro plus leaves for serving
- Calories (kcal) 360
- Fat (g) 14
- Saturated Fat (g) 2.5
- Cholesterol (mg) 110
- Carbohydrates (g) 23
- Dietary Fiber (g) 2
- Total Sugars (g) 21
- Protein (g) 36
- Sodium (mg) 210
Preheat oven to 425°. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper and cook, turning, until browned on all sides, 6–8 minutes. Transfer skillet to oven and cook pork until an instant-read thermometer inserted in thickest part registers 140°, 10–15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing; set aside pan drippings.
Toss dates, orange juice, reserved pan drippings, 3 Tbsp. chopped cilantro, and remaining 2 Tbsp. oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves.
DO AHEAD: Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.