Char’s Sear Roasted Pork Tenderloin with Date and Orange RelishPrint Print Without Images
Pork Tenderloin is the skinless chicken breast of the pork cuts. It adapts well to a wide variety of spices and sauces and it’s relatively small size means you can have dinner on the table in under 30 minutes. Tenderloin is usually very lean, so you don’t want to overcook it, there should still be pink visible.
Any spice rub you love, but one with cumin in it adapts well to this Moroccan inspired dish. (I use House of Q house rub and mix in 1 tsp. of cumin)
3 tablespoons olive oil, divided
1 pork tenderloin (about 1½ lb.)
Kosher salt and freshly ground black pepper
⅔ cup pitted Medjool dates (about 4 oz.), cut into small pieces
2 tablespoons fresh orange juice
3 tablespoons chopped fresh cilantro plus leaves for serving
2 tablespoons white wine, chicken broth or apple juice
Preheat oven to 425°. Dry the pork tenderloin with a paper towel and rub all over with a spice rub.
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; Place skillet on burner, add 2 Tbsp. white wine and deglaze pan. Cook until liquid is syrupy and reduced by half.
Toss dates, orange juice, reduced 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.