Preparation Time: 25 minutes
Total Time: 1 hour 25 minutes
1 Pork Tenderloin (1 – 1.5 lbs)
Salt and pepper
Spiced Persimmon Chutney
16 fresh and ripe persimmons
1 Tbsp fresh grated ginger root
2 tsp cinnamon
1 Tsp all spice
1 Tsp nutmeg
1 Tsp ground clove
2 large lemons, zested and juiced
2/3 cup red wine vinegar
2/3 cup sugar
- Spiced Persimmon Chutney: Take two firm persimmons and set them aside. Peel and slice remaining persimmons and put them into a large saucepan. Using a potato masher, mash the fruit until it is broken down and resembles a chunky jam. Turn your burner on to low heat and bring the persimmons to a boil. Let them simmer for about 20 minutes. Stir often so the fruit does not burn.
- In a small bowl, combine the spices and sugar. In a separate bowl combine the vinegar, ginger and lemon zest and juice.
- After the persimmons have cooked for about 20 minutes, add the spices and the vinegar mixture and mix well. Keep the heat low, bring the mixture up to a boil again and let it simmer on low heat for about 1 hour, stirring often to avoid burning. After the chutney is cooked and reduced (about 1 hour) peel and chop the remaining two persimmons and add them to the saucepan. Cook for another 10 minutes and then put the chutney into a bowl and let it cool to room temperature.
- Pork Tenderloin: Preheat your oven to 450°F. Truss the pork tenderloin so that it is of equal thickness throughout. Place the pork onto a baking sheet lined with parchment paper and cover in a good amount of salt (about 1 Tbsp) and a sprinkling of ground pepper (1/4 Tbsp).
- Put the pork tenderloin into the oven and roast for 10 minutes. This will give the roast a good skin to help keep the juices in during the remainder of the cooking process. Turn the temperature down to 350°F and cook for another 15 minutes, or until the internal temperature registers at 71°C (160°F) in the thickest part of the meat (about 20 to 25 minutes in total).
- Remove the pan with the tenderloin from the oven and using tongs, quickly but carefully place the tenderloin onto a cooling rack to rest for 10 minutes. After the roast has rested, slice the pork into 1.5 inch thick medallions using a sharp knife. Serve immediately and with the persimmon chutney layered on top. Save any leftover pork and chutney in an airtight container in the refrigerator for up to 2 days.