Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve crosswise, then quarter lengthwise. Core and medium dice the persimmon(s). Place a medium piece of foil on a work surface. On one side of the foil, place the diced persimmon(s), butter, hoisin sauce, 1 tablespoon of water (or 2 tablespoons for 4 servings), 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; toss to combine. Fold the foil in half over the persimmon. Fold the three open edges inwards to completely seal the packet.

Pat the pork dry with paper towels. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the warming spices. Turn to coat. Transfer to one side of a sheet pan. Transfer the prepared foil packet to the other side of the sheet pan. Roast 20 to 26 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness and the persimmon is softened. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes. Carefully open the foil packet of roasted persimmon(s); stir to combine. Taste, then season with salt and pepper if desired.

The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Meanwhile, place the diced potatoes and carrot pieces on a separate sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce; carefully toss to coat.

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top the pork with the roasted persimmon(s). Garnish with the sesame seeds. Enjoy!