2 tablespoons blended oil, plus more as needed
1 (1 1/2-pounds) pork tenderloin, cut into 2 1/2 to 3-ounce medallions
Kosher salt and freshly ground black pepper
2 thick slices bacon, cut into lardons
1/4 cup slivered almonds to pan, to toast
2 tablespoons unsalted butter
1/2 cup pitted, chopped dates
1/2 teaspoon red chile flakes
1 clove garlic, thinly sliced
About 1/2 cup chicken stock
Zest and juice of 2 lemons
1 small bunch fresh parsley, leaves picked and chiffonade
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