LCBO Food and Drink Holiday 2015

2 pork tenderloins, about 12 oz (375 g) each, trimmed 4 to 6 Fuyu persimmons 1 For the ketchup, remove stems from per- simmons. Scoop pulp from skins into a bowl and discard skins. Pick out any black seeds from pulp and discard. 2 Melt butter over medium heat in a saucepan. Add onion and garlic, reduce heat to medium- low and cook, stirring, for about 5 minutes or until softened and starting to turn golden. Add ½ tsp (2 mL) salt, ¼ tsp (1 mL) pepper, celery seeds, allspice and cloves, and cook, stirring for 30 seconds. 3 Add persimmon pulp, sugar and vinegar, and bring to a boil. Reduce heat and boil gen- tly, stirring often and reducing heat as mix- ture thickens, for 10 to 15 minutes or until thick (it should just mound on a spoon with- out dripping). Let cool. 4 Purée ketchup in a tall cup using an immer- sion blender or in a food processor. Season to

taste with more salt and pepper. Let stand at room temperature while roasting the pork, or cover and refrigerate for up to 2 weeks (it will thicken upon cooling). 5 For pork, preheat oven to 400°F (200°C). 6 Combine mustard, 2 tsp (10 mL) of the oil, fennel seed, ¼ tsp (1 mL) salt and pepper to taste in a small bowl. 7 Place pork in a roasting pan, tucking thin end under and spacing tenderloins about 1 inch (2.5 cm) apart. Brush all over with mus- tard mixture. 8 Remove stems from persimmons and peel off skins. Cut each into 6 wedges. Combine persimmons with remaining olive oil in a bowl and season to taste with salt and pepper. Toss to coat. Add persimmons to roasting pan around pork. 9 Roast for about 30 minutes or until a meat thermometer inserted in the thickest part of

pork registers 145°F (63°C) for medium-rare or to desired doneness. Transfer pork to a cutting board, tent with foil and let rest for 10 minutes. Continue to roast persimmons for 5 to 10 minutes or until browned and tender. 10  Warm persimmon ketchup, if desired, and stir in a little water if it has become too thick. Slice pork thickly on the diagonal and serve with roasted persimmons and a dollop of ketchup. Serves 4 to 6

WHAT TO SERVE

Thornbury Premium Apple Cider LCBO 333583, 473 mL

$2.95

Blackthorn Cider LCBO 619551, 500 mL

$3.00

imported & distributed by

Gourmet Trading Co. | p : 905-826-6800 | 888-482-3278 | www.gourmettrading.com | made in maine | stonewallkitchen.com

FOOD & DRI NK HOLIDAY 2015 219