Pork Tenderloin with Date Relish

I'd never made pork tenderloin before, and I was a fan of how juicy it stayed - a result of searing it to seal in flavor and then finishing it in the oven. This reminded me of a Middle Eastern version of pork with apples - I used a spicy cumin and garlic rub on the pork, and instead of apples, I made a date-cilantro relish (recipe was from Bon Appetit). Cilantro is pretty much good in anything, and here it helped to cut the sweetness of the dates.

Total time to cook: 30 minutes
Makes four servings

Pork tenderloin (1.5 lbs - the package we bought came with two tenderloins)
1 tsp cumin
1 tsp turmeric
1 tsp garlic powder
1 tsp black pepper
1/4 tsp cayenne
4 tbsp olive oil
2/3 cup dates, coarsely chopped
Juice from 1/2 an orange
4 tbsp finely chopped cilantro
Black pepper for seasoning

- Preheat the oven to 425 degrees.
- In a small bowl, mix up the spices. Brush one tablespoon of olive oil on all sides of the tenderloin (or split if you also get two small tenderloins). Massage in the spices until the whole tenderloin is evenly coated.
- Heat one tablespoon of olive oil in an ovenproof pan over medium-high heat. Cook the tenderloin until all sides are browned, about five to seven minutes.
- Move the pan to the oven. Cook for 15 minutes, flipping the meat halfway through. Transfer the pork to a cutting board and let it rest for five minutes before cutting into it.
- While the pork is cooking, make the relish: mix the remaining olive oil, chopped dates, orange juice, cilantro and some pepper in a bowl.
- Slice the pork and spoon the relish on top to serve. We made it with some plain rice on the side.

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