Roasted Pork Loin with Quinces and Lady Apples
- 4 quinces, peeled, quartered and cored
- 1 1/2 cups unsweetened white grape juice
- 1 1/2 cups unsweetened apple juice
- 1 lemon zest strip, 3 inches long
- 2 Tbs. olive oil
- 1 Tbs. Dijon mustard
- 1 Tbs. finely chopped fresh rosemary
- 1 Tbs. minced shallot
- 1 boneless pork loin, about 3 lb.
- Salt and freshly ground pepper, to taste
- 12 Lady apples, unpeeled, left whole and cored
through the bottom
Meanwhile, preheat an oven to 450ºF.
In a small bowl, combine the olive oil, mustard, rosemary and shallot. Place the pork in a shallow baking dish or roasting pan and spread the olive oil mixture over it. Season with salt and pepper. Roast for 20 minutes.
Remove the pan from the oven and arrange the Lady apples around the roast. Return the pan to the oven, reduce the heat to 350ºF and roast for 15 minutes more. Remove the pan from the oven and pour the quince liquid over the roast. Arrange the quinces around the roast and return the pan to the oven. Roast until the meat is barely pink in the center and an instant-read thermometer inserted into the center of the meat registers 140º to 150ºF, or until done to your liking, 20 to 30 minutes more.
Transfer the meat to a carving board and let rest for 15 minutes before slicing. Serve with the fruits and the pan juices. Serves 6 to 8.
Adapted from Halloween Treats by Donata Maggipinto © 1998. Used by permission of Chronicle Books.
Photography by Richard Jung.