Hey guys. Many of you may have tasted the sweet flavour of persimmons, but did you know it goes well with savoury stuff too? Check this out!
It might sound weird, but the peachiness of persimmons goes really well with mushrooms and pork. Try it, you won’t be sorry. 🙂
Serves 2-4. Depending on the size of your pork loins.
You will need:
- 2 pork loins, skinny ends trimmed if needed. We want it consistently shaped, like a swiss roll! This makes it easier to stuff.
- 2 cups white mushrooms, chopped finely
- 2 persimmons, de-stoned and diced. Peel them if you want to cook faster, I prefer to leave them on for texture.
- 1 t ginger powder
- 1 T salt and pepper
- Optional: Splash of wine
In a saucepan, saute the persimmons and mushrooms lightly in butter until softened. Add the ginger powder and wine, and combine. Mash the mixture if needed to achieve a more consistent texture. (If you don’t peel the persimmons, those will still stay together. It’s ok, we like the variety.)
Preheat the oven to 375.
Using a sharp knife, create a hole inside the pork loin. Basically we want to create a cavity to put the stuffing. Be very careful. Stop before you reach the end: You’re creating a pocket, not a tunnel. You can use an inserted spoon to widen the cavity if needed.
After the persimmon/mushroom mix has cooled enough to touch, stuff it inside the loins. Leave an inch or so of space at the opening so it doesn’t pour out while cooking. (Some will anyway. It’s cool, use it to baste.)
Use the remaining mixture, which will be mainly liquid anyway, to cover the outside of the pork. Season with salt and pepper.
Bake for 20-45mins, depending on size. Mine took about 30mins. Let them sit for about ten minutes before slicing. Enjoy!
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