Ingredients: |
Ingredients: 4 quinces, peeled, quartered, and cored
1 1/2 cups unsweetened white grape juice
1 1/2 cups unsweetened apple juice
I lemon zest strip, 3 inches long
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh rosemary
1 tablespoon minced shallot
I boneless pork loin, 3 pounds
salt and freshly ground pepper to taste
12 Lady apples, unpeeled, left whole and cored through the bottom
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Directions: |
Directions:Place the quince quarters in a saucepan with the grape juice, apple juice, and lemon zest and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the quinces are tender, 20 to 30 minutes. Uncover, increase heat to high, and cook until the liquid reduces to about 1/2 cup, about 5 minutes. Remove from the heat.
Meanwhile, preheat an oven to 450° F. In a small bowl, combine the olive oil, mustard, rosemary, and shallot. Place the pork in a shallow baking dish or roasting pan and spread the olive oil mixture over it. Season with salt and pepper. Roast for 20 minutes.
Remove the roasting pan from oven and arrange the Lady apples around the roast. Return the pan to the oven, reduce the oven temperature to
350 F, and roast for 15 minutes more. Remove the pork from the oven and pour the quince liquid over it. Arrange the quince quarters around
the loin, return to the oven, and roast until a meat thermometer inserted into the center of the loin registers 155° F, about 25—35 minutes longer.
Let the meat rest for 15 minutes before slicing. Serve with the fruits and the pan juices. |
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