This date salsa is going to be a staple at your house, trust me. It’s so delicious and easy—and amazing on pork or chicken.
ON MY FIRST visit to the Palm Springs farmers market, I came across a date seller who had the most amazingly plump dates I have ever seen. One bite and I was in love. A few weeks later, I visited their farm: 7 Hot Dates run by the Bautista family outside Palm Springs.
I had no idea how much work goes into growing dates. From hand pollinating, removing thorns, climbing up and down ladders, adding nets so the birds don’t eat the fruit: it’s not just picking dates. But when it is time for picking, it’s done in August, the hottest month of the year, when the temperature can be 120oF. They grow seven types of organic dates, and they ship to all over the U.S. and Canada. Find out more at7HotDates.com.
8 sweet dates, like medjool, chopped
2 scallions, thinly sliced
2 tablespoons pine nuts, toasted
1/2 cup olive oil
juice from 1/2 lemon
grated zest from 1/2 lemon
FOR THE TACOS:
1 pork tenderloin, cleaned salt and pepper
2 tablespoons butter
1 bunch thin asparagus
cilantro, chopped for serving
- For the salsa: Mix all ingredients in a bowl. Let sit 1 hour before serving.
- For the tacos: Rub the pork with salt and pepper.
- Melt the butter in a large skillet, and cook the pork until golden on all sides. About 12 minutes should give you a nice pink center.
- Once the pork is done, take it out of the pan, and let it rest for 10 minutes. Add the asparagus to the same pan, and cook for about 1 minute.
- Toast the tortillas.
- Slice the pork and serve it in tortillas with asparagus, date salsa, and cilantro.
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