Pork fillet with Quince and Almond

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.

Preparation Time

60+ mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Irka Kelekhsashvili

Ingredients

Portions :

Pork ribs

117 gram

quince

67 gram

white raisins

17 gram

almonds

17 gram

Honey

34 gram

Sugar

20 gram

Ginger

10 gram

Lemon

20 gram

Oil

34 milliliter

Butter

17 gram

Onion

17 gram

Garlic

5 gram

mustard

5 gram

Cinnamon stick

0.33 piece

dried cloves

5 gram

White wine

100 milliliter

Salt

0.33 a pinch

red pepper

0.33 a pinch

step

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.

step

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.

step

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.

step

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.

Serve

You are free to serve it on a single large plate, or in portions accompanied with the side dish.

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