Here’s the (very quick) (very easy) (really delicious) pork tenderloin recipe I made this week.
The recipe comes from this month’s Bon Appetit magazine and makes 4 servings.
Be careful not to overcook the dish or the pork will be dry and yukky.
Pork Tenderloin with Date and Cilantro Relish
3 Tablespoons olive oil, divided
1 pork tenderloin
Kosher salt, freshly ground pepper
2/3 cup Medjool dates (about 4 oz.) cut into small pieces
2 Tablespoons fresh orange juice
3 Tablespoons fresh cilantro (plus a few leaves to use as a garnish)
Preheat oven to 425.
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, about 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 juices, reserved pan drippings, chopped cilantro, and remaining 2 Tbsp. oil in a small bowl;
Season with salt and pepper.
Spoon relish over pork and top with extra cilantro leaves.
* I made the relish (without the pan drippings) a few hours ahead of time and kept it in the refrigerator. I added the pan drippings just prior to serving.
** I bought pitted dates at the grocery store. I have no idea if they were “medjool” dates.
••• This dish looks impressive when served, but it’s super easy to make.