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Meat with quince in the oven

Oven-Baked Pork with Quince

A one-of-a-kind main dish for weeknights and holidays alike! You can roast pork with quince any day for a family dinner. The result is a delicious, hearty, fragrant dish that pairs with any side or a plate of fresh vegetables.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

Quince

Honey

Salt

Dry seasoning

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 14 g

Fats 51 % 19 g

Carbohydrates 11 % 4 g

240 kcal

GI: 25 / 0 / 75

Cooking method

Step 1:

For roasting, use a single boneless piece of pork — loin or shoulder both work well. Rinse the meat and pat it dry with paper towels. Slice it into pieces about 3/4 inch (1.5–2 cm) thick, cutting most of the way down but not all the way through, so the slices stay connected at the base.
Step 2:

Salt the pork and sprinkle it with seasoning, rubbing the spices into the meat with your hands.
Step 3:

Get a baking dish ready and line it with foil. Set the scored piece of meat in the dish.
Step 4:

Scrub the quince with a brush to remove the fuzz on its skin. Quarter it, remove the core, and cut it into slices. You don't have to peel it.
Step 5:

Tuck the quince slices into the cuts in the meat, and arrange any remaining slices around it.
Step 6:

Brush the pork and quince all over with liquid honey. If your honey has set, warm it briefly in the microwave to loosen it.
Step 7:

Wrap the meat in foil and bake in an oven preheated to 400°F (200°C) for 1½ hours.
Step 8:

About 20–30 minutes before the end, open up the top of the foil and leave the meat uncovered so it browns.
Step 9:

Transfer the finished meat to a platter and serve. Delicious, juicy pork, ready to go — enjoy!

Quince has a wonderful aroma, but few people can eat it raw — it's mouth-puckeringly astringent. Even ripe quince, sweet as it is, is best cooked, which makes it perfect for roasting. Heat turns it soft and tender and lends the finished dish an elegant fragrance. This roast pork can be served as a main course or as an appetizer; since the meat is already sliced, all you have to do is arrange it on plates. In Middle Eastern cooking, quince is often paired with lamb or poultry. If you have the time, marinate the meat ahead, or at least let it sit after rubbing it with spices — they'll soak in and make it more flavorful. Cook with pleasure!