By Grocery List Plus Editorial Staff | Published on October 4, 2026
Pork Loin in Date Sauce
Recipe GLPRbd921b8e022027
Rate this recipe
Average rating: 4.3 (1)
A sophisticated main course featuring a tender brined pork loin finished with a rich, complex sauce made from Medjool dates, dried pasilla chiles, and warm spices. The sauce combines red wine, coffee, and fresh orange juice for depth, creating a sweet and savory glaze that complements the succulent pork perfectly.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 lb Pork loin
2 tbsp Kosher salt
1 tbsp Brown sugar
2 cup Water
2 cup Ice
8 whole Medjool dates
4 whole Pasilla chiles
½ tsp Cayenne pepper
2 clove Garlic cloves
1 tbsp Smoked paprika
1½ cup Dry red wine
1 small Small orange
½ cup Coffee
2 tbsp Olive oil
½ tsp Salt
Directions
Combine 2 cups water with 2 tablespoons kosher salt and 1 tablespoon brown sugar in a large bowl, stirring until salt and sugar dissolve completely. Add 2 cups ice to cool the brine.
Submerge the 3-pound pork loin in the brine, ensuring it is completely covered. Refrigerate for at least 4 hours, or up to 8 hours for deeper flavor development.
Remove the pork loin from the brine and pat dry thoroughly with paper towels. Allow it to come to room temperature for about 30 minutes before cooking.
While the pork rests, prepare the date sauce. Remove stems and seeds from 4 pasilla chiles. Heat them gently in a dry skillet for 1-2 minutes until fragrant, then place in a bowl and cover with 1 cup hot water for 10 minutes to soften.
Peel and juice the orange, collecting about 1/3 cup fresh juice. Mince 2 garlic cloves.
Transfer the softened pasilla chiles and their soaking water to a blender with 8 pitted Medjool dates, minced garlic, 1 tablespoon smoked paprika, and 0.5 teaspoon cayenne pepper. Blend until completely smooth.
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Season the dried pork loin generously with 0.5 teaspoon salt.
Sear the pork loin on all sides in the hot oil until deeply browned, about 2-3 minutes per side. This takes approximately 10-12 minutes total.
Reduce heat to medium. Pour 0.5 cup of the dry red wine into the skillet, scraping up any browned bits from the bottom. Let it reduce by half, about 2-3 minutes.
Strain the blended chile-date mixture through a fine mesh sieve into the skillet, pressing on solids to release all liquid. Discard solids.
Pour the remaining 1 cup red wine and 0.5 cup brewed coffee into the skillet with the sauce. Stir in the fresh orange juice.
Bring the sauce to a gentle simmer, then transfer the skillet to a preheated 325°F oven. Roast the pork loin uncovered for 25-30 minutes, or until the internal temperature reaches 145°F when measured with a meat thermometer at the thickest part.
Remove the pork loin from the oven and let it rest in the pan for 5 minutes. Transfer to a cutting board and slice into 6 portions.
Pour the sauce through a fine mesh sieve into a serving vessel. Spoon the strained sauce over the sliced pork and serve immediately.
Comments
Pork loin is readily available and affordable at every Charlotte grocer, but pasilla chiles will require a trip to a Hispanic market like Mi Pueblo or La Michoacana—a real cost to a weeknight. The ingredient list is otherwise standard, and the dish itself is honest: roasting the pork takes thirty to forty minutes, but the date sauce simmers while the meat cooks, so the total hands-on time is minimal. At roughly eight dollars per serving before sides, it lands in the mid-range for a special dinner rather than budget weeknight fare, though the bold spice and fruit balance makes it worth the step.
Sign in or create a free account to add your review.
