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)

• Kosher salt, freshly ground pepper

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

• 2 tablespoons fresh orange juice

• 45ml chopped fresh coriander plus leaves for serving

How to make Pork Tenderloin with Date and Coriander Relish

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, 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.