You can use other cuts of pork, like shoulder, but they take longer to cook. If you do use other cuts of meat, add the quince halfway into cooking.
- 2 pork tenderloins, about 12 oz each
- Salt to taste
- 1 tsp cumin
- Black pepper to taste
- ¼ tsp nutmeg, grated
- ½ tsp Reshampatti or Cayenne
- 3 Tbsp olive oil or clarified butter
- 2 medium onions
- 1 medium leek
- 3 quinces or green apples
- ¾ cup water or white wine
- 2 Tbsp wine vinegar or pomegranate molasses
- 2 Tbsp honey
- ¼ cup parsley, chopped
- Rinse pork and dry with a paper towel. Grind spices. Salt to taste and season with half the spices.
- Chop onions and leeks into 1-inch pieces. Place them in a cast-iron enamel pot with oil and sweat them for 5 minutes along with the remaining spices and salt.
- Place pork on top of the vegetables and cook for a few until golden. Meanwhile, peel quince, remove heart, and quarter it. Place quince quarters around the pork. Add water and vinegar.
- Bring to a boil. Continue cooking on very low heat for around 45 minutes, until the pork and quince is cooked. Alternatively, you can cook it, covered, in an oven set to 325 °F.
- Pour in honey around the end of cooking and gently shake the pot to incorporate it into the cooking juices. Let stand 15-30 minutes before serving. Garnish with parsley.
A variation of the Salmon tail and mixed vegetables from The Spice Trekkers Cook at Home