Pork roast with quinces
Roasts, in my mind, are often associated with family time.My momprepares beautiful roasts on Sundays and there will usually be a table full of family members, all eating, laughing, gossiping and merrily having a (in our house) normal Sunday.
Try this recipe when you have an extra hour or two to spend in the kitchen and get those hungry faces around you to help with setting the table or making salad. Make the cooking and eating a whole family event.
Pork roast with muscovado quinces
Preparation: 15 minutes
Cooking: 2 hours
- about 1 kg boneless pork loin*, trimmed of excess fat and scored
- 10 ml olive oil
- 10 ml coarse sea salt
- freshly milled black pepper
- 10 ml fennel seeds
- 4 quinces, halved
- 80 ml muscovado sugar
- 2 bay leaves
- 250 ml unsweetened grape juice or semi sweet white wine
- Preheat the oven to 200C
- Rub the pork with olive oil, salt, pepper and fennel seeds; set aside
- Combine the sugar, bay leaves and grape juice in a saucepan and simmer until sugar dissolves
- Pour the syrup over the quinces in a large roasting pan, cover with foil and roast for 30 minutes
- Remove the foil, add the pork into the pan and roast for another 30 minutes on 200C, then reduce the heat to 180C and continue roasting for about 40 minutes to and hour – add a little water to the pan if it begins to look too dry
- Remove from the oven, take the pork out of the pan and let it rest on a plate, covered with foil, while the quince then caramalises in the oven. Baste them every now and then with the pan juices
- Meanwhile slice the pork and arrange on a serving platter then add the quinces with the pan juices poured over
- Serve with mashed potatoes or steamed rice
*If you do not have 2 hours at your dispense for this dish, substitute the whole loin with loin chops – it’ll reduce your cooking time by half and you can still follow the recipe exactly as it is!