Roast pork with quince and red wine
Roast pork with quince and red wine
Ingredients
Main
- 1.5kg piece pork scotch fillet
- 1 garlic clove, crushed
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground cinnamon
- Pinch of ground cloves
- 2 large (about 700g) quinces, peeled, cut crossways into 1.5cm-thick slices
- 500ml (2 cups) dry red wine
- 1 large red onion, thinly sliced crossways into rings
- 40g (2 tbsp) butter, cubed
- 2 tbsp brown sugar
Instructions
- 1
Preheat oven to 180°C. Place pork on a clean work surface. Tie with unwaxed white string at regular intervals to secure. Combine the garlic, salt, pepper, cinnamon and cloves in a small bowl, and rub all over the pork. Cover with plastic wrap and set aside in the fridge until required.
- 2
Place quinces, in a single layer, in a large roasting pan. Pour over 375ml (1 1/2 cups) of wine and turn to coat. Sprinkle with onion rings. Dot with half the butter and sprinkle with sugar. Bake, uncovered, basting with pan juices and turning halfway through cooking, for 1 hour. Remove from oven and place quinces around edge of pan.
60 min - 3
Heat the remaining butter in a large frying pan over high heat. Add the pork and cook, turning, for 5 minutes or until brown all over. Transfer to the roasting pan with the quinces. Pour the remaining wine into the frying pan and cook, for 30 seconds or until reduced by half, scraping the base to dislodge any bits that have cooked onto it. Pour the wine mixture over the pork and bake, for 70 minutes for medium or until cooked to your liking.
70 min - 4
Remove from oven. Cover loosely with foil and set aside for 10 minutes to rest.
10 min - 5
Carve pork into thick slices. Serve with the quinces, drizzled with any pan juices.