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add to shopping list 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 [...]
Read the recipe at epicurious.com
