Pork Tenderloin with Date, Jalapeno & Cilantro Salsa

By Shash

Salsa can be made ahead of time, cover and chill. Add pan drippings just before serving.

Ingredients

• 3 Tablespoons Olive Oil (1 T for cooking & 2 T for Salsa)
• 1 Pork Tenderloin (1-1/2 - 2 Lbs.)
• Kosher Salt
• Freshly Ground Pepper
• 2/3 Cup Medjool Dates, chopped
• Chopped Jalapeno, to taste
• 2 Tablespoons Fresh Orange Juice
• 3 Tablespoons Chopped Fresh Cilantro Leaves

Details

Adapted from epicusious.com

Preparation

Step 1

Preheat over to 425 degrees.

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 port until an instant-read thermometer inserted in the thickest part registers 140 degrees, approx 12-15 minutes for a 1-1/2 Lb. tenderloin, longer if tenderloin is larger.

Transfer port to a cutting board and let rest at least 5 minutes before slicing; set pan drippings aside.

Toss dates, jalapeno, orange juice, reserved pan drippings, chopped cilantro, and remaining olive oil in a small; season with salt and pepper. Spoon relish over port and top with additional cilantro leaves.