Pork Tenderloin with Date Cilantro Relish

by Kelli H. on January 10, 2014

When The Sweets Life posted this recipe I was intrigued. I hadn’t made pork tenderloin in years and my love for dates and cilantro gave me the push to try it out. I first made it a couple weeks ago one night after dinner. It took much longer to bake than I had anticipated, and I was starving when it came out of the oven, but when it did — oh man, it was heavenly!

I had forgotten how delicious pork tenderloin is. I was also amazed by how juicy and tender this pork was. The date cilantro relish has the best flavor, too! I totally would have never thought to put these flavors together, but I’m so happy someone decided to because the result is truly amazing.

This pork tenderloin is now one of my favorite dishes. I’ve paired it with sweet potato fries which were tasty but also simple mashed potatoes. This meal reminds me of man food with a girly flair. I’m totally going to be making this recipe for years and years to come. After our long hike last Saturday and going to the store I knew I wanted some fulfilling comfort food and this meal couldn’t have hit the spot better.

I’m telling you, you can’t go wrong with this meal! Make sure you have a handy thermometer on hand because it really makes all the difference on how to tell when the pork is done. The original recipe stated that it bakes for 15 minutes but mine has ranged between 35 and 45 minutes, so just make sure to check the internal temp every 15 minutes.

Pork Tenderloin with Date Cilantro Relish
Recipe from The Sweets Life

3 tablespoons olive oil, dived
1.5 pounds pork tenderloin
salt and pepper
2 tablespoons fresh orange juice 
2/3 cup Medjool dates, chopped
3 tablespoons cilantro, chopped

1. Preheat oven to 425 degrees.

2. In a saute pan over medium high heat add 1 tablespoon olive oil. Salt and pepper the tenderloin and brown on all sides. This takes about 6 minutes. Remove from pan and place in a baking dish. Place in the oven and bake until a thermometer inserted into the center reaches 140 degrees. Mine has varied between 35 minutes and 45 minutes. Remove from the oven and let sit for 5 minutes before slicing.

3. While the tenderloin is in the oven assemble the date cilantro relish by combining the fresh orange juice, dates, cilantro, and 2 tablespoons olive oil. Spoon little dollops of the relish over the sliced tenderloin. 

{ 8 comments… read them below or add one }

Alexandra Zakharova January 10, 2014 at 12:06 pm

Looks so yummy and well served) Thank You for sharing such a nice post!
Wish you a blessed day ahead!


Natalie January 11, 2014 at 6:22 pm

great photos!! so glad you love this as much as i do 🙂


Made in Sonoma January 12, 2014 at 8:20 pm

Thanks for sharing the wonderful recipe!


Jane January 11, 2014 at 7:43 pm

This looks so good! And since I bought a costco size container of dates, I’d say I have the right ingredients!


~A. Shellie~ January 12, 2014 at 4:08 pm

This whole meal looks great…i think it will be our menu for tonight!!!


Made in Sonoma January 12, 2014 at 8:19 pm

Hope you enjoy it!


Val January 12, 2014 at 6:45 pm

Wow – does this look good. A perfect Sunday dinner.


Meghan January 13, 2014 at 12:30 am

This looks so delicious and full of flavor. I love pork tenderloin.


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