Pork Tenderloin Recipe – Yummy!

As promised,

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-relish1-700x500

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.

4 Responses to “Pork Tenderloin Recipe – Yummy!”

  1. Denise

    This is good timing because I have Medjool dates and was thinking yesterday that I need to find a recipe for them. And I have a pork roast in the freezer. How about that!

  2. Jan's Sushai Bar

    Oh, the pork tenderloins in my freezer are calling out, “Make us using this recipe! Make us this weekend!” I may or may not heed their call, depending on how much I feel like cooking.

    Now, to figure out what I’m going to make with the ANTELOPE I’ll be getting soon!

    Medjools are just a particular variety of date – I imagine just about any type would work for this recipe.

    • Suzanne

      I hope you like it.
      Antelope? I think I had that once when I was in Colorado, but it was a long, long, time ago ….

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