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Pork Tenderloin with Date and Cilantro Relish

By Dawn Perry, courtesy of bonappetit.com

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

Ingredients and directions


  • 3 tablespoons olive oil, divided
  • 1 Carlton Farms Pork Tenderloin (about 1-1/2 lb.)
  • Kosher salt and freshly ground black pepper
  • 2/3 cup Medjool dates (about 4 oz.), cut into small pieces
  • 2 tablespoons fresh orange juice
  • 3 tablespoons chopped fresh cilantro plus leaves for serving


  1. Preheat oven to 425°F. Heat 1 tablespoon of 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 to 8 minutes. Transfer skillet to oven and cook pork until an instant-read thermometer inserted in thickest part registers 140°F, 10 to 15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing; set aside pan drippings.

  2. Toss dates, orange juice, reserved pan drippings, 3 tablespoons of chopped cilantro, and remaining 2 tablespoons of oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves.

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