600g pork loin
1 kg potatoes
Herb mixture for grilling
2 Persimon Bouquet® kakis
1 tablespoon rum or brandy
1 tablespoon honey
Cut the pork loin into fillets, salt and sprinkle with the herb mixture, and grill them in a frying pan. Put to one side.
To prepare the sauce cut the kakis into cubes, sauté them in a frying pan and add a little water. Then add a tablespoon of rum or brandy, a tablespoon of honey and simmer for about 10 minutes on a low heat until the sauce thickens. Peel the potatoes, cut them into slices and place on a baking tray greased with oil. Drizzle them with oil, season and cook in the oven. Serve the pork with the kaki sauce accompanied by the roast potatoes.
Recipe for 4 people. The amount of fruit can be adjusted to suit your taste.