Braised Pork With Fuyu Persimmon Recipes

PORK WITH PERSIMMONS AND MUSTARD GREENS

Pork with Persimmons and Mustard Greens image

Persimmons add sweetness and a splash of autumn color to roast pork.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h

Number Of Ingredients 7

Ingredients

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

Steps:

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.

SUCCULENT BRAISED PORK

Succulent Braised Pork image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 3h55m

Yield 4 servings plus leftovers

Number Of Ingredients 14

Ingredients

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Steps:

Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

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