Until last year, I had never had either persimmons or mustard greens, so making this recipe was a bit of a stretch. But, since I was getting persimmons I my Greenling basket, I tried it out – and it was FANTASTIC! So, this year, when the persimmons appeared in the Greenling basket again, I was anxious to make this recipe again. And it was better than I remembered! Definitely a keeper!
Pork with Persimmons and Mustard Greens
Adapted from Martha Stewart Living, Oct 2012
2 pounds trimmed pork loin
Coarse salt and freshly ground pepper
1 pound persimmons, tops trimmed, cut into 1 1/2-inch wedges
6 garlic cloves, peeled
1 tablespoon extra-virgin olive oil
1 bunch (14 ounces) mustard greens, large stems removed
1/2 cup pork or beef stock
1.Preheat oven to 425 degrees. Season pork with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place pork in a 12-inch cast-iron or other heavy ovenproof skillet.
2.Toss persimmons and garlic with oil; season with salt and pepper. Scatter around pork. Roast 15 minutes. Turn over persimmons, and continue to roast until pork reaches an internal temperature of 125 degrees, 20 to 25 minutes. Transfer pork to a cutting board, tent with foil, and let rest 15 minutes (pork will continue to cook as it cools). Meanwhile, if persimmons are still firm, roast until fork-tender.
3.Transfer persimmons to a serving platter. Add mustard greens to pan. Season with salt, and saute over medium heat until tender, about 2 minutes. Transfer greens to platter. Add stock to pan, and cook until reduced by two-thirds. Thinly slice pork, and arrange on top of the persimmons and greens. Spoon sauce over top, and serve.
Total Fat: 6.0 g
Cholesterol: 83.0 mg
Sodium: 520.5 mg
Total Carbs: 16.6 g
Dietary Fiber: 4.1 g
Protein: 36.3 g