Today I bring you into my kitchen for a recipe that smells like autumn and home: Pork Tenderloin with Persimmons and Honey. It’s a dish I love to prepare when I have guests and want something simple, yet impressive and flavorful.
The sweetness of the persimmons wonderfully complements the pork meat, while honey and bay leaves offer warm and enveloping aromas that fill the kitchen and invite everyone to sit at the table.
This recipe is perfect for both a dinner with friends and a special family lunch. You don’t need to be a skilled chef, because with a few ingredients and some small tricks, we can achieve a juicy and fragrant dish.
Since persimmons are primarily autumn fruits, I make preserves during this period to use them throughout the winter. If you want to know more, click here: Vanilla Persimmons in Oil.
Ready to turn on the stove to bring a bit of autumn to your table? Let me know in the comments if you decide to make them.
Anna – lappetitovienmangiando
If you find pork tenderloin delicious, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1.5 lbs pork tenderloin
- 3 large vanilla persimmons
- 1/4 cup white wine
- 4 leaves bay leaves
- 2 tbsps extra virgin olive oil
- 2 tbsps honey (not chestnut)
- to taste salt and pepper
- 1 tbsp extra virgin olive oil
- to taste balsamic glaze (optional)
Tools
- 1 Pan non-stick
- 1 Cutting Board
- 1 Knife
- 1 Small Bowl
Preparation
In a small bowl, combine olive oil, honey, salt, and pepper and emulsify. Wash the persimmons thoroughly, dry them, and remove the core. Once halved, remove the seeds and slice them into pieces about 3/8 inch thick.
Immediately transfer them to a non-stick pan, season with the emulsion, and cook for about 5 minutes over medium-high heat. Meanwhile, cut the tenderloin into medallions about 1 1/4 to 1 1/2 inches thick. Once the persimmons are ready, remove them and add a bit more oil and the bay leaves to the same pan. Increase the heat and place the pork medallions inside.
Sear them continuously turning for about 10 minutes, deglaze with the (previously heated) white wine and add the persimmons only when the filets are golden and crispy. At this point, let the flavors meld for a few more minutes and finally plate.
Serve our Pork Tenderloin with Persimmons and Honey, Soft and Fragrant, piping hot and drizzled with the cooking juices. If desired, add a touch of balsamic glaze.
Tips, Variations, and Storage
We can store the pork tenderloin in the fridge for one or two days, but in an airtight container to avoid contamination.
If necessary, it can also be frozen, although when defrosting, even if done strictly in the fridge, the persimmons will lose some texture. Remember never to defrost at room temperature.
Balsamic glaze is optional, serving to add a slightly sweet and sour touch.
FAQ (Questions and Answers)
Can I use apples or pears if I don’t have persimmons?
Yes, but they will definitely change the texture and flavor.
Do the persimmons need to be very ripe?
No, vanilla persimmons are best as they remain quite firm.
Can you make a light version without honey?
Yes, the sweetness of the persimmons is already sufficient.
