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Preheat oven to 325 degrees F. In a oven safe baking dish (I used my 12 skillet with high sides), place pork, persimmons and onion into the pan. Drizzle with olive oil and sprinkle with salt, pepper, thyme and sage. Bake in oven for 1 hour 40 minutes or until the temperature in the pork registers 165 degrees F. Place the pork onto serving platter with persimmons and onions. Cover with aluminium foil while you make the gravy. In a little bowl, whisk together cornstarch and water. Place the juices from the pork into a skillet, add wine and cornstarch mixture. Over medium heat, whisk until thick and bubbly, about 7 minutes. Pour gravy over pork.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet Korean fruit vinegar — drinking vinegar, dressings, marinades
Korean persimmon vinegar drink — sweet, tangy, traditional beverage
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet Korean fruit vinegar — drinking vinegar, dressings, marinades
Korean persimmon vinegar drink — sweet, tangy, traditional beverage
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid