Pork Tenderloin With Sweet Date Relish Recipes

Steps:

• Preheat the broiler and line a broiler pan with foil. Broil the frying peppers, jalapeno, eggplants, scallions and garlic on the foil until charred, about 3 minutes per side. Cover with a damp towel to cool, then peel the peppers and eggplants. Squeeze the garlic from its skin. Roughly chop the vegetables and garlic and toss in a bowl.
• Season the pork with the cumin and salt and pepper. Heat the olive oil in a skillet over medium-high heat. Add the pork; cook, turning, until golden, about 6 minutes. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 150 degrees F, about 8 more minutes. Set the pork aside.
• Add the lemon juice to the skillet, then add the eggplant mixture and paprika; warm through. Season with salt and pepper and add the parsley. Slice the pork; serve with the eggplant relish and garnish with paprika.

Steps:

• To make relish, pulse cranberries in food processor until finely chopped. Combine with next seven ingredients. Reserve 1/2 cup relish for grilling; cover and refrigerate the rest., Brush tenderloins with olive oil; sprinkle with salt and pepper. Grill, covered, over direct heat 12-15 minutes, turning occasionally and spooning with reserved relish, until thermometer reads 145°. Let stand 10-15 minutes. Discard used relish. Slice meat; serve with refrigerated relish.

Steps:

• In a small bowl, combine the first 6 ingredients. Set aside 1/2 teaspoon for relish; rub remaining spice mixture over tenderloins. Place in a lightly greased 13x9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, in a small bowl, combine the mango, tomatoes, onion, cucumber, cilantro and jalapeno. Combine lime juice and reserved spice mixture; add to mango mixture and toss to coat. Slice pork; serve with relish.

Steps:

• Position an oven rack 5-to-6-inches from the heat source and preheat the broiler. Line a rimmed baking sheet with foil.
• Toss the garlic, tomatoes and scallions on the baking sheet with 1 tablespoon of the oil until coated and sprinkle with salt and pepper. Broil until the vegetables are charred, flipping them once, 10 to 12 minutes. Set aside to cool.
• Slice the pork tenderloin on the bias into 4 long "steaks" and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot but not smoking. Put the pork steaks in the skillet and cook, flipping once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest.
• While the pork rests, core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the vinegar, Worcestershire sauce and remaining 1?4 cup oil. Season with salt and pepper. Serve the relish over the pork with crusty bread for soaking up the juices.

Steps:

• 1. Preheat the oven to 425 degrees F. Heat one tablespoon of olive oil in a large ovenproof skillet over medium heat. Season the pork generously with salt and pepper and sear. Cook for 6-8 minutes, turning to brown all on sides. 2. Transfer the skillet to the oven and cook for 15-20 minutes, until a meat thermometer registers 150 degrees in the thickest section of the meat. Transfer the pork to a cutting board and let rest for 5 minutes before slicing. 3. Use the pan drippings from the skillet and stir together with the remaining tablespoon of olive oil, dates, cilantro, and orange juice in a bowl. Season to taste with salt and pepper. Spoon over the sliced pork to serve.