An unforgettably delicious entrée to serve during the fall and winter months. It’s a hearty, comforting dish that’s bursting with sweet and savory flavors that will keep everyone coming back for more.
Preheat the oven to 450°F and adjust a rack to the center.
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).
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.)
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.)
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.
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.)
Now we’re going to add the prosciutto wrapped pork to the pan. It 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.)
Place the pan in the preheated 450°F and roast just until the pork is cooked through, about 15 minutes.