Pork tenderloin is a go-to for weeknight dinners — quick, lean, and versatile, and not a lot of leftovers (important when you’re cooking for 1 or 2 and get bored easily).
Dates are something new for me, and after a few bites adjusting to the texture, this recipe won me over. My grocery store carries dates in bulk, allowing me to buy just the quantity I needed.
Serve the pork with green vegetables, and if you want a starch, try rice, potatoes, or polenta (sweet potatoes or winter squash will be overwhelmingly sweet).
Pork Tenderloin with Date-Cilantro Relish
From Bon Appetit
3 tablespoons olive oil, divided
1 pork tenderloin (about 1½ lb.)
Kosher salt and freshly ground black pepper
2/3 cup Medjool dates (about 4 oz.), cut into small pieces
2 tablespoons fresh orange juice
3 tablespoons chopped fresh cilantro plus leaves for serving
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.