Pork Tenderloin with Date and Cilantro Relish is crazy easy, company-level beautiful, and deceptively delicious.
Pork Tenderloin with Date and Cilantro Relish is a 2013 recipe from Bon Appetit (written by Dawn Perry) that is crazy easy, company-level beautiful, and deceptively delicious. Two adjustments you might consider: add a seeded, minced jalapeño to the relish to counter the sweet with a little heat; and/or double the relish.
3 tablespoons olive oil, divided
1 pork tenderloin (about 1 ½ pounds)
Kosher salt, freshly ground pepper
2/3 cup medjool dates, cut into small pieces
2 tablespoons fresh orange juice
3 tablespoons chopped cilantro, plus leaves for garnish
Preheat the oven to 425 degrees. Heat 1 tablespoon of the olive oil in a large ovenproof skillet over medium-high heat. Season the pork generously with salt and pepper and cook, turning, until browned on all sides, about 6 to 8 minutes. Transfer the skillet to the oven and cook the pork until a thermometer inserted into the thickest part registers 140 degrees, about 10 to 15 minutes. Transfer the pork to a cutting board and let it rest at least 5 minutes before slicing. Keep the pan drippings.
Toss the dates, orange juice, reserved pan drippings, 3 tablespoons chopped cilantro, and remaining 2 tablespoons olive oil in a small bowl. Season with salt and pepper. Spoon the relish over the pork and garnish with cilantro leaves.