These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Pork with Persimmons and Mustard Greens
From Statesboro Market2Go
<p>A gorgeous autumnal pork roast recipe with local produce! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: marthastewart.com (Entered by Ariana Giddens)
Serves: 6
Ingredients
2 pounds
Pork loin (tied)
Salt & pepper
1 pound
Persimmons (cut into 1 1/2 inch wedges, tops trimmed)
6 cloves
Garlic (peeled)
1 tablespoon
Olive oil
1 bunch
Mustard greens (stems removed)
1/2 cup
Marsala wine
Step by Step Instructions
- Preheat oven to 425 degrees and season the pork loin with salt and pepper. Put the pork loin into a large cast-iron oven proof skillet.
- Toss the persimmon wedges and garlic cloves with oil, salt, and pepper. Surround the pork with them, then roast for 15 minutes, then turn them over and let roast for another 20 to 25 minutes.
- Put the pork loin onto a cutting board, tent it with foil, then let it rest for 15 minutes. Continue to roast the persimmons if they're still too firm, then put them onto a platter.
- Put the mustard greens into the pan, then season them with salt and pepper. Saute them for 2 minutes, then add the wine to the pan and let cook until it reduces by 2/3rds.
- Thinly slice the pork loin, then arrange the slices over the mustard greens and persimmons. Spoon the pan sauce over the pork, then serve.