This dish does not sound traditional Georgian and does neither taste like traditional “Mtsvadi” as it's more refined, even though we also soak and season pork in wine. The side dish is also not strange to us. But their combination creates a very special combination of aromas.
350
350
gr.
pork sirloin
200
200
gr.
quince
50
50
gr.
white raisins
50
50
gr.
almonds
100
100
gr.
honey
60
60
gr.
sugar
30
30
gr.
ginger
60
60
gr.
lemon
100
100
ml.
oil
50
50
gr.
butter
50
50
gr.
onion
15
15
gr.
garlic
15
15
gr.
mustard
1
1
piece
cinnamon stick
15
15
gr.
dried cloves
300
300
ml.
white wine
1
1
рinch
Ground salt
1
1
рinch
Pepper
Slice onions, chop garlic and lemon and place them in a bowl together with oil, ground red pepper, mustard, ginger, cinnamon stick, salt and sugar or honey. Add wine and soak pork sirloin for at least 4 hours, or overnight.
Simmer and cook on a low heat. Afterwards fry it in butter, sugar and honey, add white raisins, peeled almonds, and cloves and wait until it starts becoming red. Remove from the stove.
Take the sirloin out of the marinade, dry it and fry from every side in a preheated pan (or on a grill) and put in an oven at 200 degrees for 10 minutes.
After taking it out of the oven, let it rest for five minutes (this means to let it stay before cutting or enjoying it, so that flavours and juice distribute equally in meat and does not leak when cutting). Afterwards cut it in preferred portions and serve on a plate garnished with quince.
How To Serve
You are free to serve it on a single large plate, or in portions accompanied with the side dish.
Click if you already have prepared