Pork Tenderloin with Date and Cilantro Relish

On the Meal Delivery Service week after next;

3 tablespoons butter, divided
1 pork tenderloin (about 2 lb.)
Kosher salt and freshly ground black pepper
1 1/3 cup Medjool dates (about 4 oz.), cut into small pieces
2 Tablespoons finely diced Vidalia onion
2 tablespoons fresh orange juice
1/2 teaspoon orange zest
3 tablespoons chopped fresh cilantro plus leaves for serving

1)   Preheat oven to 425°. Heat a large cast iron skillet, when it is medium hot, add 2 Tablespoon butter. 

2)   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.

3)  Toss dates, orange juice, , zest, onions, and reserved pan drippings, 3 Tbsp. chopped cilantro, with 1 Tablespoon melted butter in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves.

One Comment on “Pork Tenderloin with Date and Cilantro Relish”

  1. This blog was… how do you say it? Relevant!!
    Finally I’ve found something which helped me. Thanks a lot!


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