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Eagle Pride Pork Loin

Sometimes on campus we get a little burned out on turkey. When we have all had enough of the bird, we look to roast something that works with all the tasty sides at the table, and roast pork fits the bill.

Roast Pork Loin

3-4 lbs.

tied pork loin roast

To taste

kosher salt and fresh cracked pepper (freshly ground pepper will change your life!)

1 lb.

persimmons, trim off tops and cut into 1” thick wedges (you could also use apricots, etc.)

6 each

peeled garlic cloves

1 Tbsp

olive oil

½ cup

marsala wine

1 Tbsp

unsalted butter

Preheat oven to 425°.

Season the pork loin all over with 2 teaspoons of kosher salt and 1 teaspoon of pepper. Place the pork loin in a large cast iron pan or a Le Creuset pot. Toss the garlic and persimmon wedges with olive oil, and season lightly with salt and pepper. Scatter in the pan around the pork.

Roast for 15 minutes and use a fork to flip the persimmons. Continue to roast until the roast reaches 130° internal temperature, roughly 25-30 minutes. Transfer the pork loin to a cutting board. Spoon the garlic and persimmon on top of the loin and tent with foil. Let rest for 15 minutes. The pork loin will continue to cook.

While the pork rests, deglaze the pan by adding the marsala wine. Lightly scrape the bottom of the pan to loosen up all those tasty bits and simmer until the volume is reduced by two-thirds. Remove from the stove and whisk in the butter.

Slice the pork thinly and shingle on the side of a serving platter. Place the persimmons and garlic back on top, and pour the sauce over the pork. You can fill the other side of the platter with marinated kale salad or roasted potatoes.

Serves 10-15 people

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