Believe it or not, on the same day Valerie and I baked our Persimmon Tarragon Cranberry Cookies as part of a care package to send away, I decided I wanted to take FULL advantage of persimmon season and create a dinner with the super fruit. Pork seemed like a logical pairing, not only because of the amazing alliteration it allowed me to activate, but also because ground pork and persimmons spiced with savory and sweet garam marsala just sounds wonderful on a dark and dreary winter’s day, don’t you think?

Spiced Pork & Persimmon

1 Tbs. olive oil
1 medium shallot, thinly sliced
1 semi-ripe persimmon, top removed and thinly sliced
3/4 lbs. ground pork
1/2 tsp. garam masala
sea salt
wilted spinach

Heat the oil on medium heat and add the shallot and persimmon slices. Cook for a few minutes and coat in the oil. Add the ground pork, breaking up with the back of a wooden spoon. Cover, stir occasionally, and let the pork do it’s thing for about 3-5 minutes. Remove the lid and season with salt and garam masala (feel free to use more for more heat and spice). Continue stirring until the pork has cooked all the way through.
Serve over wilted spinach. YUM!