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Pork with quince

Pork with quince

u 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 pepper 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


  1. 1

    Rinse pork and dry with a paper towel. Grind spices. Salt to taste and season with half the spices.

  2. 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. 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. 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. 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