Middle Eastern Pork & Persimmon

with Lemon Yogurt

40 MIN

myWW™

2 Servings

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From the Test Kitchen

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 underneath. We’re serving the pork alongside a colorful duo of sautéed green beans and peppers, then finishing it with a garnish of sweet persimmon.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

7 green SmartPoints®
6 blue SmartPoints®
6 purple SmartPoints®

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Nutrition

PER SERVING
Calories

440 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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; place in 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.

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, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. 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 and cover with foil to keep warm. Wipe out the pan.

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.

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 lemon 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!