Pork Tenderloin with Date and Cilantro Relish
Easy,  Entrées,  Gluten Free,  Recipes,  Vegan

Pork Tenderloin with Date and Cilantro Relish

I don’t know what’s been more frustrating this winter: the bone-chilling, ice-cold, blizzard-every-other-week weather or the fact that my family has been sick off and on constantly since Thanksgiving. I mean seriously. The white flag was raised long ago – we give, WE GIVE!

In between bouts of this and that (I’ll spare you the details), I made some delicious Brussels Sprouts in Garlic Butter to go alongside this tasty pork dish.

Pork Tenderloin with Date and Cilantro Relish

The relish really intrigued me. I’ve never made a relish that included dates before, and the flavors worked so beautifully with the pork. The dates can be a little tricky to cut, since they’re so sticky, so proceed with caution.

I love that the relish can be made ahead of time. It’s great for busy weeknights – just don’t forget to stir the pan juices from the tenderloin in before serving.

This was a really interesting combination of ingredients that we enjoyed. The sweetness of the fruit is a perfect match for this juicy pork. The cilantro really brightens it up and gives it a fresh finish. Delicious!

Pork Tenderloin with Date and Cilantro Relish

Pork Tenderloin with Date and Cilantro Relish
Bon Appétit November 2013

Yield: Makes 4 servings
Active time: 20 minutes
Total time: 35 minutes

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.

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

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.

Per serving: 360 calories, 14 g fat, 2 g fiber

Big Flavors Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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