Pork with Persimmons and Mustard Greens

By á-8090

Ingredients

• 2 pounds pork loin, tied
• Course 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 Marsala wine

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 424 degrees. Seaon pork with 1 1/2 tsp. salt and 1/2 tsp. pepper. Place pork in a 12 inch cast iron or other heavy ovenproof skillet.

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.

Transer 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 wine 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.