- 4 medium quince, peeled, quartered and cored*
- 1 1/2 cups unsweetened white grape juice
- 1 1/2 cups unsweetened apple cider*
- 1 lemon zest strip, 3 inches long*
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped rosemary
- 1 tablespoon minced shallot
- 1 boneless pork loin, 3 pounds
- Salt and freshly ground pepper to taste
- 12 Lady apples, unpeeled, left whole and cored through the bottom*
Directions:
- Preheat oven to 450*F.
- Place the quince quarters in a saucepan with the grape juice, apple cider and lemon zest. Bring to a boil over medium heat. Reduce heat, cover and simmer until the quinces are tender, about 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 heat.
- Meanwhile, 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 350º 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 155º F, about 25-35 minutes longer.
- Let the meat rest for 15 minutes before slicing. Serve with the fruits and pan juices.
Serves 6-8
*Ingredients available at Belltown
