Wednesday, November 13, 2013

Jamaican Pork with Persimmons

With persimmons in the market and ripening in coworkers yards, I've been looking for new ways to use them. I was so delighted that this tasted so good! Persimmons are a fruit that have sweet, yet subtle notes. They're a perfect partner for pork. If you can't find persimmons in your area, this recipe works equally well with apples, another perfect pork partner. The spices in this recipe are reminiscent of the jerk seasoning so famous in Jamaican cooking.


Spice Mixture:
1 Tbs paprika
1 tsp thyme
1 tsp allspice
1/4 tsp cinnamon
1/4 tsp red pepper flakes
1/4 tsp cumin
1 Tbs brown sugar

1 lb pork tenderloin, sliced across the grain into 1/2 inch slices
1 tsp olive oil
1 leek, sliced to make 1 cup
1/2 tsp minced garlic
4-6 fuyu persimmons, sliced to make 1 cup
1/2 cup white wine or chicken stock

Directions: Mix the spice mixture. Spread the spices on a plate, then dredge the pork pieces in the spices. Heat the olive oil in a nonstick pan over medium heat. Place the pork in the pan, along with the leeks, garlic, and persimmons. Cook for about 3 minutes, then turn the pork pieces over, Cook an additional 2 to 3 minutes, then add the stock or wine. Stir to make sure the brown bits at the bottom of the pan are picked up in the liquids. Cook until the stock is hot and the pork is done, another 2 to 3 minutes. Serve.

Serves 4

Stealthy Cooking Tip: Fuyu persimmons are tasty any way you can get them. But hachiya persimmons must be very soft and ripe for the best taste.  Persimmons are seasonally available in the west, and are beginning to make appearances in markets throughout the US. If you can't find them, I think this recipe is equally delicious when made with apples. Use 1 to 2 apples, depending on size. Also, use whatever kind of apple you like best. I think gravenstein apples are delicious, with McIntosh coming in a close second.

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