Roast Pork Loin with Caramelized Persimmons and Onions Recipe — Salt & Wind Travel (2024)

For The Pork Loin Brine:

• 4 cups cold water
• 3 tablespoons kosher salt
• 3 tablespoons packed light brown sugar
• 5 black peppercorns crushed
• 5 torn fresh sage leaves plus 15 more for roast

For The Pork Loin Roast:

• 3 pound boneless pork loin roast with a 1/4-inch fat cap
• 3 large red onions papers removed, and cut into 6 wedges with root intact
• 3 large ripe Fuyu persimmons peeled and cut into 8 wedges

For The Apricot Glaze:

• 1/2 cup apricot jam
• 1/4 cup white wine vinegar
• 1/4 teaspoon crushed red pepper flakes

• Make The Pork Loin Brine:In a small saucepan over high heat bring 1 cup of water, salt, sugar, peppercorn, and sage to a boil. Remove the brine from the heat and allow to cool for 10 minutes. In a large ziplock pour in 3 cups of cold water and add the brine mixture and pork loin. Allow to marinate overnight or for 24 hours.

• Prepare The Roast:Heat the oven to 425°F. Remove the pork loin from the brine and pat dry and allow to rest for 15 to 20 minutes to bring to room temperature.

  In a medium bowl, toss the onions and persimmons with 2 tablespoons olive oil and season with salt and pepper.

  Rub on 1 teaspoon of olive oil all over the pork. Season with black pepper. Place pork roast in the center of a rimmed baking sheet and scatter the persimmons, onions, and sage around the roast.

• Roast The Pork:Place 5 sage leaves on top of the roast. Cook for 35 to 40 minutes, or until the pork reaches an internal temperature of 125°F.Remove from oven and transfer pork to a cutting board. Tent with foil and allow to rest for 15 minutes. Transfer the persimmons and onions to a platter and make the apricot sauce.

• Make The Glaze:In a small saucepan over medium high combine apricot preserves, vinegar, and chile flakes. Reduce and simmer for 5 minutes or until slightly thickened. Transfer to a serving bowl.Thinly slice pork and serve with a few pieces of onion and persimmon on the sideand drizzle over apricot sauce.

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