Pork with Persimmons and Mustard Greens

Name: Pork with Persimmons and Mustard Greens
Prep time: 15 min
Total time: 60 min
Ingredients: 2 pounds pork loin, tied; Coarse salt and freshly ground pepper; 1 pound persimmons, tops trimmed, cut into 1 ½-inch wedges; 6 garlic cloves, peeled; 1 tablespoon extra-virgin olive oil; 1 bunch (14 ounces) mustard greens, large stems removed; 0.5 cup Marsala wine

3.4

(77)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

15 mins

Total Time:

1 hrs

Servings:

6

Persimmons add sweetness and a splash of autumn color to roast pork.

Ingredients

2 pounds pork loin, tied
Coarse salt and freshly ground pepper
1 pound persimmons, tops trimmed, cut into 1 ½-inch wedges
6 garlic cloves, peeled
1 tablespoon extra-virgin olive oil
1 bunch (14 ounces) mustard greens, large stems removed
½ cup Marsala wine

Directions

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.
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.
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 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.