Vikalinka

She laughs without fear of the future. And she cooks.

Pork Roast with Warm Persimmon Sauce

Why not walk on the wild side and serve your traditional pork roast with exotic persimmon sauce?
Tender and juicy pork roast rubbed with a herb, flower and seed mix will be sure to impress your friends and family!

When it comes to a Christmas dinner planning I feel both giddy with excitement and torn into a million of different directions. Forget choosing what trimmings to cook, I can’t even zero in on my main hero!

Turkey, duck, goose, beef, pork…seriously at this point in time they are all still contenders for the main part, however one thing is sure; whatever type of meat I choose it will be most certainly roasted.

Roasting is my favourite method of cooking and pork roasts happen to be the easiest, most forgiving meat I’ve come across. I love what oven cooking at high temperatures can achieve.

Meat tender and juicy on the inside with crispy crackling on the outside.

Tender and juicy pork roast rubbed with a herb, flower and seed mix will be sure to impress your friends and family!
Tender and juicy pork roast rubbed with a herb, flower and seed mix will be sure to impress your friends and family!

How to make the best tasting pork roast

I don’t often splurge on such high quality meat, not because I don’t value it but mostly because I am always conscious of the costs, so I was beyond thrilled to roast that hog and go easy on add-ons for the pork flavour to truly shine.

All I did was rolled the pork shoulder in a herb, flower and seed mix my friend brought me from Scotland. I also took inspiration from a plum sauce, often served with pork roasts in England, and created my own seasonal persimmon sauce.

How do you make persimmon sauce?

Just make sure your persimmons are very ripe or the sauce will be ruined. Underripe persimmons taste chalky and have a bitter tinge to them but when you happen to be patient enough and cut into a perfectly right persimmon, there is no fruit comparable in fragrance and sweetness. No wonder in some countries it is known as the honey fruit.

Tender and juicy pork roast rubbed with a herb, flower and seed mix will be sure to impress your friends and family!
Tender and juicy pork roast rubbed with a herb, flower and seed mix will be sure to impress your friends and family!

When I finally pulled out my pork roast out of the oven I was not disappointed. It turned out so tender, juicy and flavourful!!

One of the tricks to avoid dry pork roasts is using  an instant meat thermometer, so you don’t overcook it since oven temperatures and the size of roasts vary.

And while it’s great to rely on a particular recipe for cooking times you should also check the internal temperature, which should read around 145F/70C for pork. I am so glad it officially got lowered from 160F because it often resulted in dry pork roast and who wants that!!

Pork Roast with Warm Persimmon Sauce

I really hope you get to try this delicious recipe over the holidays, and while you are at it pair this pork roast with these delicious rosemary potatoes au gratin!!

Pork Roast with Warm Persimmon Sauce

Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
resting time: 15 minutes
Total Time: 1 hour 40 minutes
Course: Main
Cuisine: British
Keyword: pork roast
Servings: 6 -8
Author: Julia Frey of Vikalinka

Ingredients

For the pork roast

  • 1.5 kg/3 lbs pork shoulder roast
  • 2 tbsp herb mix of our choice
  • 1 tbsp sea salt

For the warm persimmon sauce

  • 3 very ripe persimmons
  • 50 g/1/4 cup sugar
  • 125 ml/ 1/2 cup water
  • 1/4 tsp chilli flakes optional

Instructions

  • Preheat the oven to the highest temperature. Take your pork out of the fridge 30 minutes before cooking. Remove all packaging and score the skin with a sharp knife.
  • Rub your favourite herb and sea salt mix all over, making sure it goes inside the slits in the skin, put in a roasting tray and inside the oven.
  • Immediately turn the temperature down to 450F/220C. Roast for 1.5 hours until the internal temperature of the pork reads 145F/65C.
  • While the pork is in the oven prepare the sauce by combining water, sugar and peeled and chopped persimmons in a small saucepan, bring to a boil and let it simmer over low heat for 10 minutes until it thickens. Add chilli flakes for some heat if desired.
  • When the pork roast is done, cut the crackling off and slice it separately with a very sharp knife.
  • Serve sliced pork with warm persimmon sauce.
Tried this recipe?Mention @vikalinka or tag #vikalinka!

 

 

 

 

 

Reader Interactions

Comments

  11. SUNITA VERMA says

    January 7, 2016 at 8:09 pm


    I love cooking and spend most of my time in the kitchen so this has been really useful for me..many thanks 🙂

    Reply

  12. Wendy Tolhurst says

    January 7, 2016 at 8:03 pm

    The photos make this look absolutely gorgeous. I like persimmons but am not a great lover of pork. However my brother loves pork, so maybe I will give it a try next time he is over.

    Reply

  14. Beverley Cousins says

    January 7, 2016 at 7:53 pm

    Did someone mention Roast Pork! lol…i totally love pork..and what you have created it is totally yummy! 🙂

    Reply

  19. Jacqueline Roberts says

    January 7, 2016 at 5:31 pm

    Oh that’s really interesting, after having it drille din my head that pork sreved pink is wrong, glad to find they were wrong.

    Reply

  23. Chloe bailey says

    January 7, 2016 at 3:14 pm

    Oh my goodness the recipe looks delicious!!! And I have wanted to try one of these for a while so fingers crossed!!! X x

    Reply

  27. Christine Hobbs says

    January 7, 2016 at 2:35 pm

    Love Pork and have never heard of Persimmon sauce but it sounds delicious so have copied the recipe…Cheers x

    Reply

  30. Victoria Dixon says

    January 7, 2016 at 12:17 pm

    Roast pork is my favourite meat and this recipe looks amazing! I will definitely be trying it out this weekend for the family to enjoy!

    Reply

  38. Samantha Jane says

    January 7, 2016 at 1:29 am

    Oh wow this looks incredibly delicious, ive never tried permissions sauce, but I think I may have too! This dish looks fantastic, I can’t wait to try it out for the family i can only hope it turns out as delicious looking as yours ????

    Reply

  40. ellie spider says

    January 6, 2016 at 11:03 pm

    I’m always a tad nervous with cooking pork that I will undercook it and give us all food poisoning so we rarely have it at home now – instead we tend to eat it when we are out.

    Reply

  44. Alison Clark says

    January 6, 2016 at 8:27 pm

    A new recipe to try thank you looks amazing – my parents live quite close to Jimmys farm so I go quite often the rosemary bacon is out of this world.

    Reply

  45. Chris Fletcher says

    January 6, 2016 at 7:43 pm


    That has to be one of the most delicious looking roasts of pork I have ever laid my eyes on! I will be testing out this recipe for sure!

    Reply

  47. Deborah Nicholas says

    January 6, 2016 at 7:19 pm


    That looks delicious – we went off pork for a while as it was always fatty and just didnt even look that nice. This has made me want to try it again from a different supplier though than our usual and may even make me spend a little more on quality instead of quantity!

    Reply

  50. Lynsie Lynn says

    January 6, 2016 at 5:06 pm


    I’m going to attempt to make this for the family… It looks lush, and the children and hubby love the sound of it 🙂

    Reply

  60. SUSAN L HALL says

    January 5, 2016 at 12:00 am


    That looks amazing we have not had roast pork for ages i can never seem to get the cracking right but will keep trying

    Reply

  69. Jess Mandeville says

    January 1, 2016 at 7:16 pm


    This recipe sounds gorgeous! I’m not confident at cooking pork but I might try this with the help of my sister (or she can cook it and I’ll watch!) 🙂

    Reply

  70. Lynn Heath says

    January 1, 2016 at 6:12 am

    Roast Pork is a Favourite in our house but we’ve never tried the Persimmons sauce, I think we will be soon though!

    Reply

  72. Emma Walton says

    December 31, 2015 at 8:38 am

    That joint of pork looks so good it made my mouth water! I have saved this recipe and will definitely be trying it out 🙂

    Reply

  84. Heather Brannan says

    December 21, 2015 at 9:18 pm

    I’m gonna try making this over the festive period and I hope mine looks half as good as this picture. Awesome recipe!

    Reply

  88. Helen Metcalfe says

    December 20, 2015 at 8:10 pm

    We all love roast pork here. The herb, flower and seed mix looks so good, do you remember what it was called? Oh and like the look of the cold brew coffee maker too!

    Reply

      • Helen Metcalfe says

        January 6, 2016 at 12:07 pm

        Hi, thanks for letting me know what the mix is, sorry I didnt see your reply until today! I am also in the process of changing over my email address so not sure which one I originally replied with! (comphem64@gmail.com – old one) Thanks again!

        Reply

  91. Lucy Parissi says

    December 18, 2015 at 11:52 am


    I love roasting pork like this – it is so simple and requires almost no prep. Never tried persimmons somehow but I it is on my grocery list. Fabulous roast – and as you know I am a massive fan of the cold brew coffee maker : )

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *