People either love or hate cilantro, I fall into the love category. I also love pork tenderloin and need to add some variety in our recipes (my favorite is this marinated pork tenderloin). Here is another great recipe originally from Bon Appetit (they really have the best recipes). Enjoy!
- 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
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.