Why not take a walk on the wild side and serve a traditional pork roast with an exotic persimmon sauce? A tender, juicy pork shoulder rubbed with a fragrant mix of herbs, flowers and seeds will impress friends and family.
Planning a Christmas dinner can leave you excited and slightly overwhelmed. Choosing trimmings is one thing, but deciding on the main course feels like a bigger challenge: turkey, duck, goose, beef or pork are all worthy contenders. For me, whatever I pick will almost always be roasted.
Roasting is my preferred method: it’s forgiving and produces consistently satisfying results. A high-temperature roast yields meat that’s tender and juicy inside with crisp crackling outside — hard to beat.
Best-tasting pork roast
I don’t always splurge on the finest cuts, mostly because I’m budget-conscious, but for the holidays I choose something special and keep seasoning simple so the pork can shine. For this roast I rolled a 1.5 kg pork shoulder in a fragrant herb, flower and seed mix, which let the meat’s natural flavour take center stage.
The result was everything I hoped for: tender, juicy and deeply flavourful. To complement the roast, I created a warm persimmon sauce inspired by the classic plum sauces often served with pork in England. The sauce adds a seasonal, fruity note that pairs beautifully with rich roast pork.
Persimmon sauce
Persimmons are an autumn fruit with a jammy texture and honeyed sweetness that can remind you of melon. For this recipe use the non-astringent fuyu variety — it looks a bit like a tomato, with colours ranging from warm yellow to deep orange.
Make sure the persimmons are very ripe. Underripe fruit can be chalky and slightly bitter, which will compromise the sauce. When perfectly ripe, persimmons are fragrant and sweet — some cultures even call them “the honey fruit.”
Recipe tips and notes
- Use very ripe persimmons for the sauce; underripe fruit will not develop the right sweetness.
- Tie the pork roast with butcher’s string to help it hold shape and retain moisture while roasting.
- Create slits in the skin so the rub penetrates the meat; this improves flavour throughout the roast.
- Let the roast rest for 20 minutes before carving so the juices redistribute and the meat stays tender.
- Use an instant-read meat thermometer to avoid overcooking. Ovens and roast sizes vary, so checking internal temperature is the most reliable method.
- Cook pork to about 145°F (65°C) internal temperature for juicy results; this lower recommended temperature prevents dryness compared with older guidelines.
Serving suggestions
This roast is perfect for holidays or any time you want a comforting main. Serve it sliced with warm persimmon sauce and simple sides that let the pork shine. Potatoes roasted with rosemary or a creamy gratin complement the dish nicely, and roasted seasonal vegetables are a classic match.
Storage and leftovers
Leftovers make life easy after a big meal. Store leftover pork roast in an airtight container or wrapped tightly in the refrigerator for 3–4 days. For longer storage, freeze tightly wrapped portions for up to three months; beyond that the quality will decline.
More holiday main courses
- Honey Mustard Crusted Prime Rib Roast
- Roast Turkey
- Blackcurrant Compote Glazed Ham
- Baked Salmon with Rose Wine Cream Sauce
Pork Roast with Warm Persimmon Sauce
Ingredients
For the pork roast
- 1.5 kg / 3 lbs pork shoulder roast
- 2 tbsp herb mix (rosemary, thyme, garlic, etc.)
- 1 tbsp sea salt
For the warm persimmon sauce
- 3 persimmons very ripe
- 50 g / 1/4 cup sugar
- 125 ml / 1/2 cup water
- 1/4 tsp chilli flakes optional
Instructions
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Preheat the oven to its highest temperature. Remove the pork from the fridge 30 minutes before cooking, remove packaging and score the skin with a sharp knife.
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Rub the herb mix and sea salt all over the pork, making sure some seasoning goes into the slits. Place the roast in a roasting tray and put it in the oven.
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Immediately reduce the oven temperature to 450°F / 220°C. Roast for about 1.5 hours, or until the internal temperature reaches about 145°F / 65°C.
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While the pork roasts, make the sauce: combine water, sugar and peeled, chopped persimmons in a small saucepan. Bring to a boil, then simmer gently for 10 minutes until the mixture thickens. Stir in chilli flakes if you want a touch of heat.
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When the pork is cooked, remove the crackling and slice it separately with a very sharp knife.
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Serve the sliced pork with warm persimmon sauce spooned over or on the side.
Nutrition
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Carbohydrates: 38g
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Protein: 55g
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Fat: 20g
Nutrition information is automatically calculated and should be used as an approximation.
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