PORK TENDERLOIN with savory date relish

Remove the tough silverskin from the tenderloin or it will shrink and twist as the meat cooks.

Makes 4 servings

Total time: 45 minutes

1 Tbsp. olive oil

1 pork tenderloin (1–11/ 4 lb.), trimmed and seasoned with salt and black pepper

3/4 cup low-sodium

chicken broth, divided

1 cup chopped pitted dates 4 Tbsp. fresh orange juice,

divided

1 Tbsp. diced jalapeño

2 Tbsp. chopped fresh

cilantro, divided

1 Tbsp. minced orange zest

Preheat oven to 425°.

Heat oil in an ovenproof skillet over medium-high. Sear tenderloin until brown on all sides, 6–8 minutes. Add 1/2 cup broth to skillet, then transfer to oven; roast tenderloin until a thermometer inserted into center registers 145°, 10–15 minutes. Transfer tenderloin to a cutting board, tent with foil, and let rest 10 minutes before slicing. Set skillet aside with drippings.

Combine dates, 3 Tbsp. orange juice, and jalapeño.

Heat skillet with drippings over medium; deglaze with remaining 1/4 cup broth, scraping up any brown bits. Add date mixture to skillet and bring to a simmer for 1 minute. Off heat, stir in remaining 1 Tbsp. orange juice, 1 Tbsp. cilantro, and zest; season with salt and pepper.

Top pork slices with relish and remaining 1 Tbsp. cilantro.

Per serving: 318 cal; 7g total fat (1g sat); 92mg chol; 89mg sodium; 33g carb (3g fiber; 27g sugars);

31g protein