This season we’re hedging our holiday feast bets on this Caramelized Persimmons Roast Pork Loin recipe and we think you should too. It’s easier to put together than a crown roast, more interesting than another turkey, and puts the spotlight on one of our all-time favorite fall flavors: persimmons!
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Caramelized Persimmons Roast Pork Loin Recipe
This season we're hedging our holiday feast bets on this Roast Pork Loin with Caramelized Persimmons and Onions recipe and we think you should too. It's easier to put together than a crown roast, more interesting than another turkey, and puts the spotlight on one of our all-time favorite fall flavors: persimmons!
Ingredients
For The Pork Loin Brine:
- 4 cups cold water
- 3 tablespoons kosher salt
- 3 tablespoons packed light brown sugar
- 5 black peppercorns crushed
- 5 torn fresh sage leaves plus 15 more for roast
For The Pork Loin Roast:
- 3 pound boneless pork loin roast with a 1/4-inch fat cap
- 3 large red onions papers removed, and cut into 6 wedges with root intact
- 3 large ripe Fuyu persimmons peeled and cut into 8 wedges
For The Apricot Glaze:
- 1/2 cup apricot jam
- 1/4 cup white wine vinegar
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Make The Pork Loin Brine: In a small saucepan over high heat bring 1 cup of water, salt, sugar, peppercorn, and sage to a boil. Remove the brine from the heat and allow to cool for 10 minutes. In a large ziplock pour in 3 cups of cold water and add the brine mixture and pork loin. Allow to marinate overnight or for 24 hours.
- Prepare The Roast: Heat the oven to 425°F. Remove the pork loin from the brine and pat dry and allow to rest for 15 to 20 minutes to bring to room temperature. In a medium bowl, toss the onions and persimmons with 2 tablespoons olive oil and season with salt and pepper. Rub on 1 teaspoon of olive oil all over the pork. Season with black pepper. Place pork roast in the center of a rimmed baking sheet and scatter the persimmons, onions, and sage around the roast.
- Roast The Pork: Place 5 sage leaves on top of the roast. Cook for 35 to 40 minutes, or until the pork reaches an internal temperature of 125°F. Remove from oven and transfer pork to a cutting board. Tent with foil and allow to rest for 15 minutes. Transfer the persimmons and onions to a platter and make the apricot sauce.
- Make The Glaze: In a small saucepan over medium high combine apricot preserves, vinegar, and chile flakes. Reduce and simmer for 5 minutes or until slightly thickened. Transfer to a serving bowl. Thinly slice pork and serve with a few pieces of onion and persimmon on the side and drizzle over apricot sauce.
PERSONAL NOTES
Nutrition
Serving: 1gCalories: 359kcalCarbohydrates: 35gProtein: 39gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 107mgSodium: 99mgPotassium: 909mgFiber: 1gSugar: 8gVitamin A: 50IUVitamin C: 46mgCalcium: 44mgIron: 3mg
Tried this recipe?Mention @saltandwind or tag #swsociety!
