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Pork with quince

 

Pork with quince - Recipe | Spice Trekkers

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.

Ingredients

  • 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

Method

  1. Rinse pork and dry with a paper towel. Grind spices. Salt to taste and season with half the spices.
  2. 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.
  3. 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.  
  4. 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.
  5. 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