INGREDIENTS

 

  • 3 tablespoons olive oil, divided
  • 1 pork tenderloin (about 1½ lb.)
  • Kosher salt and freshly ground black pepper
  • ⅔ cup Medjool dates (about 4 oz.), cut into small pieces
  • 2 tablespoons fresh orange juice
  • 3 tablespoons chopped fresh cilantro plus leaves for serving

NUTRITIONAL INFORMATION

 
  • Calories (kcal) 360
  • Fat (g) 14
  • Saturated Fat (g) 2.5
  • Cholesterol (mg) 110
  • Carbohydrates (g) 23
  • Dietary Fiber (g) 2
  • Total Sugars (g) 21
  • Protein (g) 36
  • Sodium (mg) 210

PREPARATION

 

  • 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.
  • DO AHEAD: Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.