This dish pairs a smoky-spiced, seared pork tenderloin with a naturally sweet date-tomato sauce that simmers down into a rich, jammy glaze. The dates dissolve right into the tomatoes and pan drippings, creating deep flavor without relying on any refined sugar or heavy sauce base. A bright, fresh peach salsa with jalapeño, red onion, and lime juice finishes the plate with a cool, crisp contrast to the warm, savory meat. Searing the tenderloin in a hot skillet before finishing it in the oven locks in a beautifully browned crust while keeping the inside juicy and tender. Every component here is made from real, whole ingredients — no thickeners, breading, or flour-based shortcuts anywhere in the process. It's a satisfying, protein-forward dinner that fits neatly into a gluten free rotation without sacrificing any of the bold flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 425°F (220°C). Place the pitted dates in a small bowl and pour the boiling water over them. Let them soak for 5 minutes until softened, then transfer the dates and soaking water to a small saucepan.
Add the drained diced tomatoes, coconut aminos, apple cider vinegar, ground cumin, and red pepper flakes to the saucepan with the dates and soaking water. Bring to a simmer over medium heat and cook, stirring occasionally, for 8–10 minutes until the dates are very soft and the mixture has thickened slightly. Use a fork or the back of a spoon to mash the dates into the sauce until mostly smooth. Remove from heat and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
