Pork Tenderloin with Date and Cilantro Relish

Anyone who follows this blog knows that I'm a sucker for a dish that has three major components: 1)it must be delicious (duh) 2) the cheaper the better and 3)the less work I have to devote to a weeknight meal, the better. This dish neatly falls in to all three categories.

Much of my desire in choosing this dish was also to flesh out the sorely underrepresented "pork" category in my collection of recipes. I love tenderloins as they're relatively inexpensive and when cooked right can be just as juicy and flavorful as any other cut of pig. And the cilantro and date relish has just the right combination of sweetness and "green-ness" to balance out the meat of the pork. Serve it with some peas or green beans, throw in an easy starch and you've got yourself a speedy, no-fuss, surprisingly elegant weeknight meal.

Pork Tenderloin with Date and Cilantro Relish (from Bon Appetit)

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. Enjoy!