Pork fillet with Quince and Almond
30-60 Min
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.

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.

How To Serve

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