Roasted Pork Tenderloin with Persimmon & Rosemary

INGREDIENTS

·         1 lb pork tenderloin

·         2 ripe persimmons, sliced into thin half moons

·         1/2 white or yellow onion, sliced into large chunks

·         4 sprigs fresh rosemary

·         Extra virgin olive oil

·         Kosher salt

·         Fresh cracked black pepper

 

INSTRUCTIONS

 

  1. Preheat the oven to 350 degrees F.

  2. Heat a large, oven safe cast iron or sauté pan over medium-high heat.

  3. Remove leaves from two sprigs of rosemary and chop.

  4. Coat the pork tenderloin liberally with salt, pepper, chopped rosemary, and 1 TBSP of olive oil.

  5. Add 2 Tablespoons of olive oil to the hot pan, then add the onion around the edges.

  6. Transfer the pork and sear for 3-5 minutes until deeply caramelized.

  7. Turn the pork over, add the sliced persimmon to the pan, mixing with the onions.

  8. Top with another tablespoon of olive oil, large pinch of salt, and remaining rosemary sprigs.

  9. Transfer the pan to the oven and roast for 15-25 minutes depending on thickness, until cooked to your liking.

  10. Let the pork rest for 15 minutes before slicing.

  11. Serve with potatoes, or greens!

 

Recipe and photo from Kathleen Ashmore.

Haley Smith