Pork Tenderloin with Date and Cilantro Relish

pork roast quick & easy dinner date pork tenderloin cilantro bon appétit paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added

Dawn Perry

Makes 4 servings

Source

Ingredients

3 tablespoons olive oil, divided

1 pork tenderloin (about 1 1/2 pounds)

Kosher salt, freshly ground pepper

2/3 cup Medjool dates (about 4 ounces), cut into small pieces

2 tablespoons fresh orange juice

3 tablespoons chopped fresh cilantro plus leaves for serving

Method

Preheat oven to 425°F. Heat 1 tablespoon 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°F, 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 tablespoons chopped cilantro, and remaining 2 tablespoons 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.