Meat baked in foil - the dish is always tasty and festive. It will be even tastier if baking pork is not just a set of spices for pork, but ... with fruit! If you are surprised by the combination of sweet fruits and meat, then I assure you: apples, pears, prunes, dried apricots and even fresh apricots give the meat dishes new, different and very interesting flavors. We will try these unusual recipes in turn, and today let's cook the most original and appetizing of them - pork with quince!
If you are wondering what to do with the quince harvest, you will be pleasantly surprised by the variety of dishes that can be made with the latest autumn fruits. Although you do not chew a quince just like an apple, but it can replace stewed or baked apples in almost all dishes. And then there are many truly “quince” recipes - and each of them is good in its own way!
Not only desserts - candied fruits and preserves, sweet casseroles and pies work well out of the tart fruits, but they also make chic main dishes: the first (for example, cream soup) and the second - quince are perfect for meat and rice.
Meat baked in a company with quince, acquires a special taste and aroma. The preparation takes a lot of time, but the main part goes for pickling and baking, and for active cooking you need only 10-15 minutes. The recipe is so simple that even a beginner in cooking can repeat it, and the result is chic, like in a restaurant! Pork with quince can be served for a family dinner, and for the festive table. It is worth trying once - and the dish will be one of your favorites.
Ingredients for pork with quince baked in foil
- Pork neck - 1 kg;
- Quince - 1 pc. (large);
- Lemon juice - 2 tbsp. l .;
- Red wine - 100 ml;
- Vegetable oil - 1 tsp;
- Salt - 1-1, 5 tsp. or to taste;
- Ground black pepper - 1/4 tsp;
- Dried basil - 1 tsp;
- Dried thyme - 1 tsp.
In winter, dried herbs can be used, and in summer - fresh.
Method of cooking pork with quince, baked in foil
Rinse the meat, dry it and make cuts every 1-1, 5 cm, but not reaching the bottom. It will be more convenient to cut evenly, if the meat is previously held for half an hour in the freezer.
Mix the salt with pepper and chopped spices, rub the piece with spices and leave to marinate for 2-3 hours.
When the specified time has passed, we will prepare a quince. Thoroughly wash the suede surface of the fruit. Peel can not clean. Divide the quince into halves, gently cleanse the core with a hard (so-called "stony") layer and seeds. And cut into slices with a thickness of 5-7 mm.
We will put two quince slices into the cuts on a piece of meat.
Having laid the meat on the baking foil, we will form high sides. Put on a baking sheet or in a heat-resistant form and put in an oven heated to 200 ºC for 10 minutes.
Then carefully take out the form with tacks and fill the meat in the foil with red wine. In the finished dish, the taste of the wine will not be felt, but thanks to it the pork will turn out especially soft and juicy.
Now we tightly wrap the meat in foil and put it back in the oven for an hour and a half, depending on the size of the piece: a large one will bake longer, a small one - faster.
After an hour, you can gently turn the foil around and check the tip of the knife: if the meat is still solid, continue to cook, if it is already soft, unfold the foil on top and put another 10 minutes in the oven so that the top is browned tasty. To the top is not dried up, pour over the broth, picking it up with a spoon from the bottom.
You can leave the finished meat, wrapped in foil, in the oven before serving, it will infuse and become even more tender and fragrant. Therefore, you can cook the dish the day before (of course, if the house is not very hot, otherwise it is better to put the meat in the refrigerator). You can apply immediately after cooking, because the household has already gathered in the kitchen, attracted by delicious smells!
Cut the pork with quince into portions, garnish with greens and add a side dish of boiled rice or potatoes.
Enjoy your meal!