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Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Core and medium dice the persimmon. In a bowl, whisk together the honey, worcestershire sauce, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the diced persimmon and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter) and remaining butter. Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until the pork is coated and cooked to your desired degree of doneness.* Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the mashed potatoes and cooked kale and persimmon. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Core and medium dice the persimmon. In a bowl, whisk together the honey, worcestershire sauce, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the diced persimmon and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter) and remaining butter. Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until the pork is coated and cooked to your desired degree of doneness.* Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the mashed potatoes and cooked kale and persimmon. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
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