Roasted Pork Tenderloin with Persimmon and Rosemary
Serves 410 mins prep20 mins cook
This simple, one-pan dish is perfectly savory, sweet, and comforting and makes an ideal cozy, healthy winter dinner.
0 servings
What you need
Instructions
0 Preheat the oven to 350 degrees F. 1 Heat a large, oven safe cast iron or saute pan over medium-high heat. 2 Remove leaves from two sprigs of rosemary and chop. 3 Coat the pork tenderloin liberally with salt, pepper, chopped rosemary, and 1 Tablespoon of olive oil. 4 Add 2 Tablespoons of olive oil to the hot pan, then add the onion around the edges. 5 Transfer the pork and sear for 3-5 minutes until deeply caramelized. 6 Turn the pork over, add the sliced persimmon to the pan, mixing with the onions. 7 Top with another tablespoon of olive oil, large pinch of salt, and remaining rosemary sprigs. 8 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. 9 Let the pork rest for 15 minutes before slicing. 10 Serve with rice, potatoes, or greens. Enjoy!View original recipe