Best Debbies Pork Tenderloin Recipe With Dates Recipes

Pork Tenderloin with Date and Cilantro Relish image

Provided by Dawn Perry

Yield Makes 4 servings

Number Of Ingredients 6

3 tablespoons olive oil, divided
1 pork tenderloin (about 1 1/2 pounds)
Kosher salt, freshly ground pepper
2/3 cup Medjool dates (about 4 ounces), cut into small pieces
2 tablespoons fresh orange juice
3 tablespoons chopped fresh cilantro plus leaves for serving

Steps:

Preheat oven to 425°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper and cook, turning, until browned on all sides, 6-8 minutes. Transfer skillet to oven and cook pork until an instant-read thermometer inserted in thickest part registers 140°F, 10-15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing; set aside pan drippings.
Toss dates, orange juice, reserved pan drippings, 3 tablespoons chopped cilantro, and remaining 2 tablespoons oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves.
DO AHEAD: Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.

Olive and Medjool Date Stuffed Pork Loin image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

One 3-pound pork loin
8 ounces sweet Italian sausage
1/2 cup pitted kalamata olives, chopped
1/2 cup seeded Medjool dates, chopped
1 tablespoon chopped shallots
2 tablespoons heavy cream
2 tablespoons breadcrumbs
1 egg yolk
2 tablespoons chopped fresh parsley
1 tablespoon za'atar
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly). The incision should run from end to end lengthwise, and leave about 1/2 inch of the pork loin intact opposite the side of the incision. You should be left with the pork loin opened into about an 8-by-10-inch piece.
In a medium mixing bowl, combine the sausage, olives, dates and shallots. Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley. Season with the za'atar and some salt and pepper.
Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half. You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered. Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape.
Put the loin on a roasting rack in a pan and season with salt and pepper. Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes. Rest the meat for 10 minutes before slicing. You should have 8 even slices from the roast.

Spice- Crusted Pork Tenderloins With Banana- Date Chutney image

Provided by GaylaJ

Categories Chutneys

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
1 medium red onion, peeled and diced small
2 tablespoons minced ginger
1/2 cup roughly chopped pitted dates (about 10 medium dates)
2 bananas, peeled, halved lengthwise, and sliced into half-circles about 1/2 inch thick (ripe but firm)
2 teaspoons red pepper flakes
1/2 cup molasses
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup roughly chopped of fresh mint
salt & freshly ground black pepper
3 (12 -14 ounce) pork tenderloin
salt & freshly ground black pepper
3 tablespoons olive oil
2 tablespoons minced garlic
3 tablespoons fennel seeds
3 tablespoons cumin seeds
1 tablespoon ground cinnamon

Steps:

Chutney:.
In a small saucepan, heat oil over medium heat until hot but not smoking; add the onions and saute', stirring occasionally, 3 to 4 minutes, until soft.
Add the ginger and dates and saute' for 1 minute more, stirring a couple of times; add the bananas, red pepper flakes, molasses, and lemon juice, bring to a boil and simmer until most of the liquid has evaporated (about 7-10 minutes).
Remove from heat, stir in the mint, and season to taste with salt and pepper.
Tenderloins:.
Sprinkle generously with salt and pepper.
Combine olive oil, garlic, fennel seeds, cumin seeds, and cinnamon and mix well; coat tenderloins generously with this mixture.
Grill over a hot fire, turning once or twice, until they develop a nice brown, crusty sear on the outside (about 5 minutes); once they are well seared, move to a side of the grill where the heat is low.
Cook, turning occasionally, for 10 to 12 minutes (mine took longer, but they were on the large side for tenderloins); the meat should be light pink in the center.
Remove from grill and let rest for 5 minutes; slice on the bias and serve with Banana-Date Chutney.
Note: The chutney will keep, covered and refrigerated, for about a week.