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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, 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.