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Herb Pork Loin

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Elevate your culinary game with this mouthwatering Herb Pork Loin topped with a luscious Balsamic Date Sauce, starring Medjool Dates! This recipe perfectly balances the savory notes of the herb-infused pork with the natural sweetness and richness of the dates. 

 Recipe by Beautiful Eats and Things.

Ingredients

  • 2 pounds pork tenderloin, usually 2 pieces
  • ¼ cup cilantro, chopped
  • ¼ cup chives, chopped
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil
  • For the Balsamic Date Sauce:
  • 5 pitted Medjool Dates
  • 1 cup warm water
  • 1/3 cup balsamic vinegar
  • 1 teaspoon garlic powder
  • Salt & pepper to taste

Find "1 lb Medjool Dates" in a Store

Preparation

  1. Place the dates into a dish of warm water for about 10 minutes.
  2. In a small dish, combine the cilantro, chives, salt, and olive oil. Brush the herb mixture onto the pork loin.
  3. Heat a large skillet to medium heat. Sear the pork loin for about 3-5 minutes per side. Reduce heat to low, making sure to flip the pork loin occasionally to ensure even cooking. The total cooking time will depend on the size of your pork loin, but generally, it will take about 15-20 minutes, or until the pork loin reaches a minimum internal temperature of 145 degrees.
  4. While the pork loin is cooking, make the Balsamic Date Sauce. Add the soaked dates, balsamic vinegar, garlic powder, and salt/pepper to a blender. If the sauce is too thick, add about 2-3 tablespoons of water until desired texture is reached.
  5. When the pork loin is almost done, brush with 1 tablespoon of Balsamic Date Sauce.
  6. When done, remove the pork loin from the pan and let it rest for about 5-10 minutes before slicing into ½ inch thick medallions.
  7. Place onto a serving platter and top with more Balsamic Date Sauce and chopped green onions, if desired.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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