Roasted Pork with Persimmons
Prep time
Cook time
Total time
Juicy, slow cooked pork roast served with roasted persimmons, onions and seasonings.
Serves: 8 servings
  • 2 lbs pork roast
  • 4 persimmons, peeled, sliced
  • 1 medium onion, peeled cut into chunks
  • 2 tbsp. extra virgin olive oil
  • ½ tsp. salt
  • ½ tsp. ground pepper
  • ¼ tsp. thyme
  • ¼ tsp. sage
  • ½ cup white wine (you can also use chicken stock)
  • 1 tsp. cornstarch
  • 2 tsp. water
  1. Preheat oven to 325
  2. In a oven safe baking dish (I used my 12" skillet with high sides) place pork, persimmons and onion into the pan. Drizzle with olive oil and sprinkle with salt, pepper, thyme and sage.
  3. Bake in oven for 1 hour 40 minutes or until the temperature in the pork registers 165 degrees.
  4. Place the pork onto serving platter with persimmons and onions. Cover with aluminium foil while you make the gravy.
  5. In a little bowl, whisk together cornstarch and water.
  6. Place the juices from the pork into a skillet, add wine and cornstarch mixture. Over medium heat, whisk until thick and bubbly; about 7 minutes. Pour gravy over pork.
Note: You can sub apples for persimmons if desired. You can also sub the wine for chicken broth.

Calories per serving: 224, Fat: 6.7, Cholesterol: 50, Sodium: 52 Potassium: 168, Carbs: 17, Fiber: 3.3, Sugar: 10.5, Protein: 25
Nutrition Information
Serving size: 4 oz and about ¾ cup of persimmons and onion
Recipe by PB + P Design at