Serves 4
1 x 600g fillet of pork
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
Zest of one orange
1 tsp brown sugar
Salt and pepper
2 quince
1 cup white wine
2 cups water
1 cinnamon stick
2 Tbs brown sugar
6 coriander seeds
4 black peppercorns
1 tsp dried chilli
2 strips lemon peel
Olive oil
Green
beans
1 Place the pork into a roasting dish and add the garlic, cumin, paprika, coriander, orange zest and sugar. Season with salt and pepper, massage all the flavours into the meat and leave covered, to marinate for a minimum of 3 hours.
2 Quarter the quinces, removing the core. Place into a saucepan and add the wine, water, cinnamon, sugar, coriander seeds, peppercorns, chilli and lemon. Cover and gently cook for 3 hours or until the fruit are a deep pink.
3 Preheat oven to 200C. Heat a heavy-based frypan that can be transferred to the oven. Add a tablespoon of olive oil then add the pork. Sear for 5 minutes before turning over and repeating. Transfer to the oven and finish cooking.
4 Let the pork rest for 10 minutes before slicing and serving with the quince and steamed green beans.
