Pork Loin Persimmon

In Persimon Bouquet® sauce

1 ½ lbs. pork loin
2 lbs. potatoes
blend of aromatic herbs for roasting
2 kakis Persimon Bouquet®
1 tablespoon of rum or brandy
1 tablespoon of honey

Filet the tenderloin, season and roast in skillet. Save. To prepare the sauce, dice kakis and sauté them in a pan, adding a little water. Add a tablespoon of rum or brandy, a tablespoon of honey, and simmer about 10 minutes over low heat until sauce achieves desired consistency. Peel and slice the potatoes; place them in an oil-coated baking tray. Sprinkle them with oil; season and bake. Serve the pork with the kaki sauce, accompanied by roasted potatoes.

Makes 4 servings.