This blog post started out as an idea for using my backyard persimmons but is really more about the pork roast. I’ve been experimenting with various spice rubs for a pork tenderloin and finally have one that I really like. Last fall, I added persimmons, potatoes and onions to the roast to make a one pot meal. The persimmons are gone, but I’m still making this peppery pork roast and substituted Brussels sprouts.I have to brag about my seasoning rub. It’s spicy and peppery, with some sweetness and gives pork tenderloin roast a great flavor. I’ve tried many variations and finally have one that I really like. After living in Louisiana for many years, I’ve learned to associate Cajun cuisine with a very seasoned, spicy flavor which is my inspiration for this recipe. Lots of garlic and onion flavor and cracked pepper. Here’s mine.
Vegetables and Fruit for the Roast
I add vegetables or fruit around the sides of the roasting pan when cooking a whole chicken or roast. Many vegetables can be used – the key is to find ones that cook in similar time as the roast. I add potatoes and onions — cut them up in chunks. Mini Gold or regular sized Yukon Gold potatoes work well in this recipe. White onions, cut in chunks, and pickled cocktail onions give a contrasting addition. In the winter, I substituted Brussels sprouts for the persimmons. Add them half way through the roasting time.
Here’s my version with cocktail onions and small new red onions. I really liked this combination.Last fall I had an abundance of persimmons on my backyard tree and tried adding these. Hum, they were very astringent. The ripe ones were mushy. It’s a great idea but non-astringent ones such as Fuju persimmons would be preferable.
Here are my backyard persimmons.
Making the Recipe
Peel and slice the persimmons (optional). Peel (optional) and quarter the potatoes and onions. Place in roasting pan and season with salt, pepper and olive oil. Toss to combine.
Blend the ingredients for the spice rub. I use cracked black pepper, dark brown sugar, course sea salt, onion powder and garlic powder. Rub on pork roast. Sprinkle some of the spice rub on the vegetables. Here’s my version with Brussels sprouts ready for roasting.Roast at 350 degrees for an 50 minutes to an hour or more depending on the size of the roast. Toss the potatoes and vegetables after half an hour, baste with the juices from the pork roast. The internal temperature of the roast should be 160 degrees. I discovered that it’s best to add Brussels sprouts after the first half hour of roasting so they aren’t over cooked.
Carve and serve. Juicy and flavorful. Here’s the roast with persimmons.
And here’s the one with Brussel’s sprouts.
Peppery Roasted Pork Tenderloin with Potatoes, Brussels Sprouts, Onions and Persimmons
- 2 lb boneless pork tenderloin
- 1-1/2 lb mini Gold potatoes (4 cups halved potatoes) (or regular-sized Yukon Gold potatoes or small new red potatoes)
- 2 non-astringent persimmons, such as Fuyu (optional)
- OR 1 lb small Brussels sprouts
- 1 large white onion or 1 cup drained, pickled cocktail onions
- olive oil
Ingredients for spice rub:
- 2 Tbsp dark brown sugar
- 1 tsp course sea salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cracked black pepper
Method and Steps:
- Pre-heat oven to 350 degrees.
- For the spice rub, combine dark brown sugar, course sea salt, onion powder, garlic powder and cracked black pepper for spice rub. Set aside.
- Prepare vegetables. Wash and half mini Gold potatoes or new red potatoes. If using larger Yukon Gold potatoes, peel and quarter. Peel onion and cut in eighths. Peel and slice persimmons (optional). Add all to roasting pan. If using Brussels sprouts, rinse, drain, trim blemishes and set aside.
- Lightly coat the potatoes, onions and persimmon slices with olive oil, salt and pepper and gently toss to mix.
- Place the pork tenderloin in the center of the roasting pan with potatoes, onions and persimmons around it. Rub top of the pork tenderloin with most of the spice rub. Sprinkle remaining spice rub on the potatoes, onions and persimmons.
- Bake at 350 degrees for 30 minutes. Then toss the potatoes, onions (and persimmons) and baste with juices from roast. Add the Brussels sprouts if using them. Roast for 20 additional minutes (50 minutes total). Check temperature of roast. It should be 160 degrees. If needed, cook additional 10 – 20 minutes so roast is 160 degrees. Remove from oven, cool and slice pork roast across the grain. Serve with the roasted potatoes, vegetables and persimmons.
Enjoy a peppery, tender roast pork tenderloin, potatoes and vegetables! And perhaps persimmons. Makes a great meal-in-one.