Persimmon Prosciutto Pork Tenderloin is an unforgettable savory persimmon recipe. Hearty, comforting and exploding with sweet and savory flavors that will keep everyone coming back for more, this is a delicious entrée to serve during the fall and winter months.
My dad comes over every Thursday night for dinner. While I certainly try to serve delicious food all week, this tradition makes Thursday night’s dinners a little bit more special.
And this past Thursday was made even more special with a very timely Fuyu persimmon delivery from my friends at Melissa’s Produce.
With a pork tenderloin and prosciutto in the fridge, I almost instantly thought of making this Persimmon Prosciutto Pork Tenderloin Recipe.
We see lots of dessert recipes using persimmons, but not as many savory persimmon recipes. That makes this dish even more special.
Fuyu Persimmons vs. Hachiaya Persimmons
Fuyu Persimmons, like other varieties are truly gorgeous. Unlike Hachiya persimmons, which can only be eaten once they’re super soft and unable to be sliced, Fuyus are a non-astringent variety, that are sweet and delicious when firm and can be easily sliced.
They are so lovely to have around during their fall season — their orange-red color exudes warmth and beauty.
I used the Fuyu persimmons two ways in this recipe:
- They're sliced super thinly inside of the rolled pork
- The persimmons are also sliced into wedges in a mixture of sweet caramelized onions and herbs.
What makes this dish so delicious?
- Fuyu persimmons become softer during the cooking process, but remain intact, so you get a nice piece in every bite.
- While the persimmons do add sweetness to the recipe, it's indeed a savory persimmon recipe, which are not very common.
- The prosciutto crisps up perfectly, almost working as a “crust.”
- Bits of melting gorgonzola add just the right amount of punch to bring this to the next level, without interfering with the sweetness of the persimmons.
- Juicy, succulent pork holds everything together and is what makes this such a hearty dish.
How to Make Persimmon Prosciutto Pork Tenderloin
- Combine rosemary, thyme, garlic and olive oil.
- Peel and cut the persimmons -- some into thin slices and some into wedges.
- Butterfly and pound the pork until it’s as smooth and even as possible.
- Lay the prosciutto slices on plastic wrap, layering them lengthwise, like this . . .
- Rub about half of the rosemary mixture evenly on top, like this . . .
- Season the pork with salt and pepper and then place it directly on top of the prosciutto with the rosemary mixture, smooth side down. Rub the remaining half of the rosemary mixture on top, like this . . .
- Layer the thinly sliced persimmon on top, overlapping a them a bit, like this . . .
- Sprinkle gorgonzola evenly over the persimmon slices.
- Roll up the pork as tightly as possible. You’ll be rolling the pork off of the prosciutto — don’t roll the prosciutto with the pork! Once the pork is tightly rolled, with the seam side down, use the plastic wrap to help you wrap the prosciutto around the pork roll, as tightly as possible. It should look like this . . .
- Coat the bottom on a large oven-proof sauté pan with olive oil and place it over medium heat. Add onions and dried thyme and sauté, stirring often, until the onions are soft and become golden. Add the sliced persimmon wedges, mix and sauté for another minutes.
- Turn the heat to medium-high, spread the onion-persimmon mixture to the edges of the pan, and add a bit more olive oil. Being very careful, use your hands or kitchen tongs, gently place the pork in the pan, seam side down. Sauté long enough to brown the bottom, about 1 minute.
- Place the pan in a preheated 450°F oven, and roast just until the pork is cooked through, about 15 minutes.
- Let it sit for a few minutes before slicing it into rounds and serving.
More detailed instructions are below.
Oh and of course, in honor of my mom, this is appropriately served with double the onions!
Enjoy!
—> 15 potato side dishes to serve with pork tenderloin <—
Persimmon Prosciutto Pork Tenderloin Recipe
Ingredients
- 1 tablespoon finely chopped fresh rosemary washed and dried
- 1½ teaspoons dried thyme, divided
- 2 teaspoons minced garlic (about 4 small cloves)
- 1 tablespoon olive oil and a bit more for the pan
- 3 (approximately 4-ounce) Fuyu persimmons
- 1 (1½-pound) pork tenderloin
- 5 ounces prosciutto, very thinly sliced
- 3 tablespoons crumbled gorgonzola
- 2 cups thinly sliced yellow onion
- salt and freshly ground black pepper
Instructions
- Set the oven. Preheat the oven to 450°F and adjust a rack to the center.
- Make rosemary mixture. In a small bowl, combine the rosemary, 1 teaspoon of the thyme, garlic and the 1 tablespoon of oil. Set aside.
- Prepare the persimmons. Slice about ½ inch off the stem end of each persimmon, and about ¼ inch off the bottoms, and peel them. Cut two of them into rounds, as thinly as possible. Set aside. Then cut the third one into approximately ½ inch wedges and set it aside (separate from the rounds).
- Prepare the pork. Working on a clean, dry surface, use a boning knife to trim the pork of any excess fat. Next, butterfly it in a roll cut. To do this, cutting lengthwise, slice about ½ inch from the edge, starting to cut down at a 45 degree angle. When the knife is about ½ inch from the bottom of the tenderloin, angle it parallel to your work surface and continue to slice, gently pulling the pork back as you go. You’ll end up with a somewhat flat piece that’s about ½ inch thick. Now sprinkle it very lightly with water, and then place a large piece of plastic wrap on top. Use a smooth meat pounder or the bottom of your smallest sauté pan, to pound the pork until it’s as smooth and even as possible, if possible without thinning it. (It will tear if it's too thin.)
- Assemble. On another clean dry surface, place another large piece of plastic wrap, and lay the prosciutto slices on it, layering them by about ½ inch along their edges, lengthwise. It's should be about the length of the pork. (If you have leftover slices, place them in any thin areas.) Gently rub about half of the rosemary mixture evenly on top.Season both sides of the pork with salt and pepper and then place it directly on top of the prosciutto with the rosemary mixture, smooth side down. Rub the remaining half of the rosemary mixture on top.Layer the thinly sliced persimmon rounds on top, overlapping a bit along the edges.Sprinkle the gorgonzola evenly over the persimmon slices.
- Roll. Now, starting with the end closest to you, roll up the pork, as tightly as possible. You’ll be rolling the pork off of the prosciutto — don’t roll the prosciutto with the pork! Once the pork is tightly rolled, with the seam side down, use the plastic wrap to help you wrap the prosciutto around the pork roll, as tightly as possible.
- Sauté onions, remaining thyme and persimmon wedges. Set the pork aside and coat the bottom on a large oven-proof sauté pan (approximately 14 inch) with olive oil and place it over medium heat. Add the onions and remaining ½ teaspoon of dried thyme. Sauté, stirring often, until the onions are soft and becoming golden, about 10 minutes. Add the sliced persimmon wedges, mix and sauté for another minutes. Season to taste with salt and pepper. (Here's How to Season to Taste.)
- Sear. The rolled pork will most likely be too long to fit, so cut it in half, horizontally, in the center. Turn the heat up to medium-high, spread the onion-persimmon mixture to the edges of the pan, and add a bit more olive oil in the center. Being very careful, use your hands or kitchen tongs, gently place the pork in the pan, seam side down. If it’s in two pieces, try to have at least an inch between them. Sauté long enough to brown the bottom, about 1 minute. (It’s okay if they become unwrapped a little — they might not be perfect.)Turn the heat off and spread the onion-persimmon mixture evenly around the pork, and between them if there are two.
- Roast. Place the pan in the preheated 450°F and roast just until the pork is cooked through, about 15 minutes.
- Rest, slice and serve. Let it sit for about 5 minutes before slicing it into rounds and serving.
David
I haven't seem persimmons in the market yet but will keep my eyes open for them. This looks fantastic, Valentina! And I love your new tradition, as I imagine your entire family does. xo
David
PS - great description of butterflying the pork!
valentina
Thanks so much, David! I was worrying that without pictures of each step of the butterflying process, that it wouldn't be easily understood. So I really appreciate this. 🙂 Hope you see persimmons soon. I'm really loving the Fuyus!
Sandi
I love cooking with persimmons...can't wait to try!
valentina
Hope you love it, Sandi! 🙂
Shumaila
I did not know about the different varieties of persimmons, we only get one kind here, will have to figure out which one it is. This looks like a great meal and love your thursday night tradition!
valentina
Thank you so much! So appreciate your comment. Hoping your available persimmons are Fuyus. 🙂
Helen of Fuss Free Flavours
How lovely to have your Thursday meal time with your Father. Using the persimmon with the pork sounds wonderfully delicious. I imagine the flavours are perfect together.
valentina
Thank you, Helen! Yes, Thursday's are lovely 🙂
Shashi at Savory Spin
Wow - what a delicious sounding dish this is - loving the flavor of the persimmon and pork together. BTW, such a sweet tradition - hoping your dad and you have many many more delightfully delicious Thursday night dinners together!
valentina
I hope you give the recipe a try and many thanks for the Thursday night well wishes. 🙂 Much appreciated.
Tara
Oh wow! Such a gorgeous pork tenderloin. I have actually never cooked with persimmon. Definitely need to now. This would look perfect on the holiday table.
Dawn
I just happen to have pork chops and persimmons on hand. Have you ever tried this recipe with bone in pork chops?
Michelle Watnick
Can you substitute another cheese can not eat Gorgonzola or bleu cheese, I am allergic to them.
valentina
Hi Michelle, Thanks for writing in. Yes, you can absolutely substitute. A like it with a soft cheese -- I think a little bit of goat cheese would be lovely. You can also skip the cheese all together. A touch of Feta would be good too. Hope this helps! Enjoy. 🙂 ~Valentina
Michelle L Watnick
Just made this, delicious, but a lot of work. Next time I would make sure the persimmons were very thinly sliced so it is easier to roll. Make sure you give yourself plenty of time for prep and a large amount of counter space.
valentina
Hi Michelle. Thanks for writing in. I'm so happy you found this dish to be delicious. It's one my favorites this time of year. And yes, it's not a short process. Hope it was fun though. 🙂 Happy holiday season! ~Valentina
Marta
Well THAT disappeared off the table pretty quick! Thanks for a lovely recipe. I followed it exactly, then added sliced apple, figs and butternut squash around the edges to roast with the pork. Mmmm....a nice dinner for late fall. Delish!
valentina
Hi Marta, Thanks so much for writing in. I'm so happy you loved this recipe. And such a delicious idea to add the apple, figs and squash -- I love that! Must have been beautiful. Thank you! 🙂 ~Valentina
Vicki
The recipe sounds wonderful - but this has evidently been a bad year for persimmons - can you suggest a substitute?
Also, can it be made through the browning of the pork, refrigerated, then finish in the oven for a make ahead dinner party dish?
Thank you
Valentina
Hi Vicki, Thanks for writing in. My second fruit choice for this recipe is apple (a firm one!), and third is pear (preferably Bosc because they hold their shape well when cooked). I'm not sure where you are, but in LA (near Santa Monica) last week I found really delicious Fuyu persimmons at Gelson's and at my local Farmers Market.
As for searing the pork ahead of time . . . the USDA says, "Never brown or partially cook meat or poultry to refrigerate and finish later because any bacteria present would not have been destroyed." So I'm going to say, it probably best not to do it." I also think the sear is better without refrigeration. I hope this helps. Enjoy and happy holiday season. Warmly, Valentina