Ingredient: sweet onion, thinly sliced

Persimmons are definitely an underrated fall and winter fruit deserving of the same hype as pumpkins and squash. Mildly sweet and juicy with a slight crunch reminiscent of a cross between a peach and a pear. Persimmons work well in both sweet and savory applications.

The two most commonly available varieties are Fuyu and Hachiyas. Fuyus are squat and round where as Hachiyas are acorn shaped and have a pointed bottom. When buying persimmons, look for unblemished skin with the green leaves and top still attached. The texture should be like a tomato —firm but with a bit of give without being too soft. Persimmons are usually sold unripe, so leave them on the counter for a day or two until the skin deepens to a rich sunset orange. Aside from eating them fresh, persimmons can also be cooked. They make good jams, puree, tarts and cakes as well as used in baking, being poached or caramelized.

If your following my blog, you are well aware of my love for stuffing pork tenderloin. It’s a meal that never disappoints. Today I am using persimmon and Gorgonzola cheese for stuffing and topping it off with caramelized onions and persimmon wedges. The taste is just wonderful!

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Persimmon Pork Tenderloin

Votes: 2
Rating: 5
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Course

Main Dish

Cuisine

American, European, Spanish

Servings

MetricUS Imperial

Ingredients

• 1 Tbsp fresh rosemary, finely chopped
• 1 1/2 tsp dried thyme, divided
• 2 tsp minced garlic
• 1 Tbsp olive oil
• 2 large persimmons
• 680 grams pork tenderloin
• 140 grams lean bacon slices
• 40 grams gorgonzola, crumbled
• 170 grams sweet onion, thinly sliced
• 1 Tbsp olive oil
• 1/8 tsp salt
• 1 1/2 tsp cider vinegar
• 1 Tbsp brown sugar

Course Main Dish Cuisine American, European, Spanish Servings MetricUS Imperial Ingredients 1 Tbsp fresh rosemary, finely chopped 1 1/2 tsp dried thyme, divided 2 tsp minced garlic 1 Tbsp olive oil 2 large persimmons 680 grams pork tenderloin 140 grams lean bacon slices 40 grams gorgonzola, crumbled 170 grams sweet onion, thinly sliced 1 Tbsp olive oil 1/8 tsp salt 1 1/2 tsp cider vinegar 1 Tbsp brown sugar

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 F. & adjust rack to center. In a small bowl, combine rosemary, 1 tsp of thyme, garlic & 1 Tbsp olive oil. Set aside. Slice about 1/2-inch off stem end of each persimmon & about 1/4-inch off bottoms then peel them. Cut one of them into slices, as thinly as possible. Set aside. Cut the second one into approximately 1/2-inch wedges & set aside.

2. 'Butterfly' tenderloin & gently pound meat, to make it all the same thickness. Spread both sides with oil mixture. On a large piece of plastic wrap, lay the bacon slices on it, layering them by about 1/8-inch along their edges, lengthwise. It should be about the length of the tenderloin.

3. Cover the butterflied tenderloin with persimmon slices, overlapping to fit. Sprinkle the crumbled Gorgonzola evenly over the slices. Staring with the end closest to you, roll up the pork, as tightly as possible. Once the pork is tightly rolled, with the seam side down, use the plastic wrap to help you wrap the bacon around the outside of it.

4. Place a rack in a shallow roasting pan & lay a piece of foil on top creating sides for it. Lightly oil center of foil; place tenderloin on it & roast for about 45 minutes or until meat thermometer reaches 160 F. & a hint of pink remains.

5. While meat is roasting, caramelize sliced onion. In a saucepan, heat oil & add onion. Sprinkle with salt; cook & stir about 10 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with cider vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Add persimmon wedges. Gently stir until heated through.

6. Remove meat from oven. Allow to rest for a few minutes before slicing. Slice tenderloin about 1-inch thickness; place on serving dish & top with caramelized onions & persimmons.