Roasted Pork Tenderloin with Persimmon and Rosemary
This simple, one-pan dish is perfectly savory, sweet, and comforting and makes an ideal cozy, healthy winter dinner.
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Dinner, Main Course
Cuisine: American
Keyword: dinner, persimmon, pork
Servings: 4people
Cost: $15
Equipment
large oven safe saute pan
Ingredients
1.5lbspork tenderloin
2ripe persimmons, sliced into thin half moons
1/2yellow onion, sliced into large chunks
4sprigs fresh rosemary
Extra virgin olive oil
Kosher salt
Fresh cracked black pepper
Instructions
Preheat the oven to 350 degrees F.
Heat a large, oven safe cast iron or saute pan over medium-high heat.
Remove leaves from two sprigs of rosemary and chop.
Coat the pork tenderloin liberally with salt, pepper, chopped rosemary, and 1 Tablespoon of olive oil.
Add 2 Tablespoons of olive oil to the hot pan, then add the onion around the edges.
Transfer the pork and sear for 3-5 minutes until deeply caramelized.
Turn the pork over, add the sliced persimmon to the pan, mixing with the onions.
Top with another tablespoon of olive oil, large pinch of salt, and remaining rosemary sprigs.
Transfer the pan to the oven and roast for 15-25 minutes depending on thickness, until cooked to your liking. I prefer a medium-well interior for pork tenderloin so I cook to 150-155 degrees F.