Description
Juicy, slow cooked pork roast served with roasted persimmons, onions and seasonings.
Ingredients
- 2 pounds Pork Roast
- 4 whole Persimmons, Peeled, Sliced
- 1 whole Medium Onion, Peeled, Cut Into Chunks
- 2 Tablespoons Extra Virgin Olive Oil
- ½ teaspoons Salt
- ½ teaspoons Ground Pepper
- ¼ teaspoons Thyme
- ¼ teaspoons Sage, Ground
- FOR THE GRAVY:
- 1 teaspoon Cornstarch
- 2 teaspoons Water
- ½ cups White Wine
Preparation
Preheat oven to 325ºF.
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.
Bake in oven for 1 hour 40 minutes or until the temperature in the pork registers 165ºF. Place the pork onto serving platter with persimmons and onions. Cover with aluminium foil while you make the gravy.
In a little bowl, whisk together cornstarch and water. 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.
