Persimmon Prosciutto Pork Tenderloin is a hearty and flavorful dish that brings a delightful mix of sweet and savory. Fuyu persimmons, known for their non-astringent sweetness, pair beautifully with the rich flavors of prosciutto, gorgonzola, and succulent pork. This dish is perfect for a fall or winter meal, making it ideal for family gatherings or special occasions.

Full Recipe:

Ingredients

• 1 tablespoon finely chopped fresh rosemary

• 1 1/2 teaspoons dried thyme, divided

• 2 teaspoons minced garlic (about 4 small cloves)

• 1 tablespoon olive oil (plus more for sautéing)

• 3 Fuyu persimmons

• 1 1/2-pound pork tenderloin

• 5 ounces prosciutto, very thinly sliced

• 3 tablespoons crumbled gorgonzola

• 2 cups thinly sliced yellow onions

• Salt and freshly ground black pepper, to taste

Directions

1. Preheat the Oven:

   • Set the oven to 450°F and adjust the rack to the center.

2. Make the Rosemary Mixture:

   • In a small bowl, combine rosemary, 1 teaspoon of thyme, garlic, and 1 tablespoon of olive oil. Set aside.

3. Prepare the Persimmons:

   • Slice about 1/2 inch off the stem end of each persimmon, peel them, and cut two into thin rounds. Cut the third into wedges.

4. Prepare the Pork:

   • Trim any excess fat from the pork. Butterfly the pork by slicing it lengthwise, and then pound it to an even thickness (about 1/2 inch thick).

5. Assemble the Dish:

   • Lay prosciutto slices on plastic wrap, slightly overlapping. Rub half of the rosemary mixture over the prosciutto.

   • Season the pork with salt and pepper, and place it on top of the prosciutto with the rosemary side down. Rub the remaining rosemary mixture on top of the pork.

   • Layer thinly sliced persimmons over the pork and sprinkle with crumbled gorgonzola.

   • Roll the pork tightly, ensuring the prosciutto stays wrapped around it. Use plastic wrap to help tighten the roll.

6. Sauté the Onions and Persimmons:

   • Heat olive oil in a large ovenproof sauté pan over medium heat. Add onions and the remaining 1/2 teaspoon of thyme, sautéing until the onions soften and begin to turn golden (about 10 minutes).

   • Add the persimmon wedges and sauté for another 2 minutes. Season with salt and pepper.

7. Sear the Pork:

   • Cut the rolled pork in half if necessary to fit in the pan. Turn the heat to medium-high, spread the onion-persimmon mixture to the sides of the pan, and add a bit more olive oil.

   • Carefully place the pork seam side down and sear until the bottom is browned, about 1 minute.

8. Roast the Pork:

   • Transfer the pan to the preheated oven and roast for about 15 minutes, or until the pork is cooked through.

9. Rest, Slice, and Serve:

   • Let the pork rest for 5 minutes before slicing into rounds. Serve with the caramelized onion-persimmon mixture.

Nutrients (Estimated per serving)

• Calories: 629 kcal

• Protein: 44g

• Fat: 36g

• Carbohydrates: 19g

• Fiber: 4g

• Sugar: 11g

• Sodium: 390mg

The Key Ingredients: Fuyu Persimmons, Prosciutto, and Gorgonzola

Fuyu persimmons are a key ingredient in this dish, known for their non-astringent sweetness. Their smooth texture and natural sweetness complement the rich and salty flavors of prosciutto and gorgonzola cheese. The persimmons are sliced thin and layered over the pork tenderloin, providing a lovely contrast in both flavor and texture. The addition of persimmons offers a touch of seasonal sweetness that’s perfect for the cooler months.

Prosciutto, a dry-cured ham, adds a delicate saltiness that pairs perfectly with the sweetness of the persimmons and the creamy gorgonzola. The gorgonzola provides a tangy, slightly sharp flavor that balances the richness of the pork, creating a savory backdrop for the sweet and savory elements of the dish.

Herbaceous Flavors: Rosemary and Thyme

The rosemary and thyme add an earthy and aromatic touch to the dish, infusing the pork with their vibrant herbal notes. The rosemary mixture, made by combining finely chopped rosemary with garlic, olive oil, and thyme, is rubbed into the pork and prosciutto, creating layers of flavor that enhance the natural richness of the pork.

Preparation: Butterflying and Rolling the Pork

To ensure even cooking and a beautiful presentation, the pork tenderloin is butterflied, then pounded to an even thickness of about 1/2 inch. This makes it easier to roll the pork around the flavorful filling of prosciutto, rosemary, persimmons, and gorgonzola, resulting in a tight, flavorful roll. The prosciutto and rosemary mixture on the outside of the pork adds a wonderful depth of flavor and helps keep the pork moist during cooking.

Sautéing the Onions and Persimmons

For the base of the dish, thinly sliced yellow onions are sautéed with a touch of thyme until they become golden and caramelized. The persimmon wedges are added toward the end of the sautéing process, allowing them to soften slightly while still maintaining their shape. This mixture creates a savory-sweet base that complements the pork beautifully, providing a flavorful accompaniment to the sliced tenderloin once it’s roasted.

Searing and Roasting the Pork

The rolled pork tenderloin is seared on the stove until browned on the outside, which creates a nice crust while locking in the juices. After searing, the pan is transferred to the oven, where the pork finishes cooking. Roasting at 450°F ensures that the pork becomes perfectly cooked, juicy, and tender while the prosciutto crisps up, adding an extra layer of texture.

Resting and Serving

Once out of the oven, the pork needs to rest for a few minutes to allow the juices to redistribute, ensuring the meat remains tender and moist when sliced. After resting, the pork is sliced into rounds and served with the caramelized onion-persimmon mixture, creating a beautiful and flavorful presentation.

Serving Suggestions

This dish pairs wonderfully with a variety of side dishes. For a complete meal, consider serving it with roasted vegetables like sweet potatoes, Brussels sprouts, or carrots. A light green salad with a simple vinaigrette can help balance the richness of the pork and the caramelized onions. Additionally, mashed potatoes or polenta would complement the tender pork and the savory-sweet onion-persimmon mixture beautifully.

Nutritional Value

Each serving of Persimmon Prosciutto Pork Tenderloin provides approximately 629 calories, making it a satisfying and hearty meal. With 44 grams of protein, it offers a substantial amount of lean protein from the pork, which is great for muscle repair and overall nutrition. The dish also contains 36 grams of fat, which comes from the pork, olive oil, and prosciutto. While the fat content may be high, much of it is healthy fat from olive oil.

In terms of carbohydrates, this dish provides 19 grams per serving, with 4 grams of fiber, mostly from the persimmons and onions. The sugar content is relatively moderate at 11 grams, coming from the natural sweetness of the persimmons and the caramelized onions. The sodium content is around 390mg, which is reasonable considering the use of prosciutto and soy sauce for seasoning.

Conclusion

Persimmon Prosciutto Pork Tenderloin is a beautifully balanced dish that combines the sweetness of Fuyu persimmons with the savory richness of prosciutto, gorgonzola, and tender pork. With its blend of herbs, caramelized onions, and the sweet contrast of persimmons, this dish is perfect for cozy fall or winter meals and is sure to be a hit at any gathering. Whether served with roasted vegetables, mashed potatoes, or a light salad, this dish is an excellent choice for those looking to indulge in a hearty, flavorful meal.