Pork Tenderloin with Date and Coriander Relish

Ingredients for Pork Tenderloin with Date and Coriander Relish

• 45ml olive oil, divided

• 1 pork tenderloin (about 675g)

• Sale kosher, pepe macinato fresco

• 160ml Medjool dates (about 110g ), cut into small pieces

• 2 tablespoons fresh orange juice

• 3 tablespoons chopped fresh coriander plus leaves for serving

Preheat oven to 218°C. Heat 1 tablespoon 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 60°C, 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 tablespoons chopped coriander, and remaining 2 tablespoons oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with coriander leaves.

DO AHEAD: Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.

Avvertenza

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