Roasted Pork Loin and Persimmons
 
Makes 6 to 8 servings
Ingredients
  • 1 cup firmly packed light brown sugar, divided
  • 1½ tablespoons chopped fresh rosemary
  • 3 teaspoons kosher salt, divided
  • 1 tablespoon ground black pepper
  • 2 tablespoons chopped garlic, divided
  • 1 (3- to 4-pound) pork loin
  • 3 soft ripe Fuyu persimmons, thinly sliced
  • 2 large pears, cut in half
  • 4 slices thick-cut bacon, chopped
  • 1 pound mustard greens, stemmed and chopped
  • 1 cup chicken broth
  • 1 teaspoon mustard seeds
  • 1 tablespoon apple cider vinegar
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with foil.
  2. In a small bowl, combine ½ cup brown sugar, rosemary, 2 teaspoons salt, pepper, and chopped garlic. Rub sugar mixture onto pork. Place persimmons, overlapping, on top of pork. Tie with butcher’s twine at 1-inch intervals. Place pork in prepared pan. Place pears, cut side down, in pan.
  3. Bake until an instant-read thermometer inserted in center of pork registers 145°, about 1 hour. Let stand for 14 minutes.
  4. Meanwhile, in a large saucepan, cook bacon over medium heat, stirring occasionally, until crisp. Add garlic cloves, and cook, stirring constantly, for 1 minute. Add greens, broth, mustard seeds, and remaining ½ cup brown sugar. Cook, stirring frequently, until greens are tender and liquid is reduced and thickened, about 30 minutes. Remove from heat, and stir in vinegar and remaining 1 teaspoon salt.
  5. Thinly slice pork, and serve with roasted pear and greens mixture
Notes
Fuyu and Hachiya are the two main persimmon varieties you’ll find in the grocery store. You’ll likely reach for Fuyu, as they can be enjoyed firm or fully ripened, depending on the preparation called for in the recipe.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-pork-loin-and-persimmons/