The truly great part about the “other white meat” is that it cooks so much faster. Which means more oven space for sides.
- 2 pounds pork loin, tied
- Coarse salt and freshly ground pepper
- 1 pound persimmons, tops trimmed, cut into 1 1/2-inch wedges
- 6 garlic cloves, peeled
- 1 tablespoon extra-virgin olive oil
- 1 bunch (14 ounces) mustard greens, large stems removed
- 1/2 cup Marsala wine
Preheat oven to 425 degrees. Season pork with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place pork in a 12-inch cast-iron or other heavy ovenproof skillet.
Toss persimmons and garlic with oil; season with salt and pepper. Scatter around pork. Roast 15 minutes. Turn over persimmons, and continue to roast until pork reaches an internal temperature of 125 degrees, 20 to 25 minutes. Transfer pork to a cutting board, tent with foil, and let rest 15 minutes (pork will continue to cook as it cools). Meanwhile, if persimmons are still firm, roast until fork-tender.
Transfer persimmons to a serving platter. Add mustard greens to pan. Season with salt, and saute over medium heat until tender, about 2 minutes. Transfer greens to platter. Add wine to pan, and cook until reduced by two-thirds. Thinly slice pork, and arrange on top of the persimmons and greens. Spoon sauce over top, and serve.