¼ cup walnuts
1 1½-lb. pork tenderloin
1 Tbsp. olive oil
Kosher salt and freshly ground black pepper, to season
¾ cup diced pitted dates*
¼ cup fresh orange juice (about 2 oranges)
¼ cup cilantro or parsley
• Preheat the oven to 425 degrees.
• In a dry skillet over medium heat, toast the walnuts 2 to 3 minutes, tossing frequently, until aromatic. Remove from heat and let cool, then coarsely chop. Set aside.
• Season the pork tenderloin all over with salt and pepper.
• In a large ovenproof skillet, warm the olive oil over medium-high heat. Sear the pork 1 to 2 minutes per side, until evenly browned all over. Transfer the skillet to the oven and roast 12 to 15 minutes, until the internal temperature reaches 140 degrees. Let the meat rest on a cutting board and loosely tent with foil.
• Pour the pan drippings into a small bowl. Add the dates, orange juice, cilantro and toasted walnuts and whisk together. Season to taste with salt and pepper.
• Slice the pork tenderloin and place on a serving dish. Spoon the date relish over the top and serve.
* Do not use pre-cut dates, which are often coated in extra sugar.