I love recipes that require a little wine. This one calls for Garnacha Blanca. While you cook, pour yourself a glass to enjoy along the way! As they say, “I love to cook with wine…”
Pork Loin with Dates, Melon and Cilantro
Author: Liz Bokisch
Prep time:
Cook time:
Total time:
Serves: 6
This is one of my mom's recipes she loves to make for family gatherings. It is easy and can be doubled to feed a crowd. It's perfect with our Bokisch Garnacha Blanca or Verdejo!
Ingredients
- 1 large pork loin
- 1 cup Medjool dates (cut into pieces)
- 2-4 Tablespoons orange juice
- ½ cup diced cantaloupe
- ½ cup diced red pepper
- 2 diced green onions
- ½ cup Garnacha Blanca
- Orange zest
- Salt and Pepper
- Olive oil
Instructions
- First make the relish and set aside.
- Mix together the dates, cantaloupe, red pepper, green onion, orange juice and orange zest with salt and pepper. (hold the cilantro to the end)
- Season pork loin with salt and pepper.
- Brown in oil (6 to 8 minutes).
- Transfer to oven and cook about 15 more minutes.
- Transfer to cutting board and let rest 5 minutes.
- Meanwhile, add the wine to the pan drippings and reduce for a couple of minutes. Let cool and mix into the relish.
- Add the cilantro to the relish and pour over the pork loin.
Notes
Keep some fresh cilantro to the side for garnish. Slice diagonally before adding the relish to serve family style on a pretty ceramic platter.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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