Middle Eastern Pork & Persimmon with Lemon Yogurt

Middle Eastern Pork & Persimmon

with Lemon Yogurt

Group Created with Sketch. 40 min
Carb Conscious Mediterranean i
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 440 Cals/serving

This recipe highlights ras el hanout (a beloved North African blend of cumin, coriander, cinnamon, and more) which lends bold flavor to our rich pork roast—perfectly tempered by a swoosh of bright, cooling lemon yogurt served underneath.

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fresh
ingredients
Middle Eastern Pork & Persimmon with Lemon Yogurt
Title
  • 1 Pork Roast
  • 1 Persimmon
  • 1 Lemon
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Apple Cider Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Ras El Hanout
  • 6 oz Green Beans
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the pork:
1 Prepare & roast the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; transfer to a bowl. Drizzle with 1 teaspoon of olive oil and season on all sides with salt, pepper, and the ras el hanout; turn to coat. Transfer to the sheet pan. Roast 25 to 27 minutes, or until browned and cooked through.* Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Core and medium dice the persimmon. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.

Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. Add the quartered peppers and chopped garlic; season with salt, pepper, and as much of red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Wipe out the pan. Cover with foil to keep warm.

Cook the persimmon:
4 Cook the persimmon:

While the pork rests, in the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced persimmon; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat; stir in the juice of the remaining lemon wedges

Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the yogurt between two dishes; spread into an even layer. Top with the sliced pork and cooked vegetables. Top the pork with the cooked persimmon. Enjoy! 

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Prepare & roast the pork:
1 Prepare & roast the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels; transfer to a bowl. Drizzle with 1 teaspoon of olive oil and season on all sides with salt, pepper, and the ras el hanout; turn to coat. Transfer to the sheet pan. Roast 25 to 27 minutes, or until browned and cooked through.* Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F.

2 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Core and medium dice the persimmon. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.

Prepare the remaining ingredients:
Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. Add the quartered peppers and chopped garlic; season with salt, pepper, and as much of red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Wipe out the pan. Cover with foil to keep warm.

4 Cook the persimmon:

While the pork rests, in the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced persimmon; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat; stir in the juice of the remaining lemon wedges

Cook the persimmon:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the yogurt between two dishes; spread into an even layer. Top with the sliced pork and cooked vegetables. Top the pork with the cooked persimmon. Enjoy!