Ingredients
3T Olive oil, divided
1-1/2lb Pork tenderloin
Kosher salt, freshly ground pepper
2/3C Medjool dates (about 4 ounces), cut into small pieces
2T Fresh orange juice
3T Chopped fresh cilantro plus leaves for serving
Process
Preheat oven to 425°F.
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat.
Season pork with salt and pepper
Cook, turning, until browned on all sides, 6–8 minutes.
Transfer skillet to the oven and cook 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.
Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.
Mad Dog and Celeste's Recipes 