Pork fillet with Quince and Almond

30-60 Min

Average

Light dish

201-500 Kcal

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.

ingredients

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

step 1

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 2

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 3

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 4

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.