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Pork Tenderlion in Quince Sauce

(Lomo en Salsa de Membrillo)

2 to 2 1/2 pound Pork Tenderlion
2 cloves of garlic, sliced
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 cups white wine
Salt and Pepper to taste
1 onion, sliced
4 quinces, peeled, cored and cut in cubes
1/2 cup water
4 fresh jalapenos, tops and seeds removed, finely minced

Preheat oven to 375 degrees

Make small incisions in the meat and stud it with the slices of garlic. Sprinkle with cinnamon, nutmeg, salt and pepper.

Place meat in small roasting pan with the sliced onions and the wine. Cover and bake in oven for one hour.

While the meat is cooking, place quince cubes in sauce pan and cook until soft. Place in food processor or blender and puree until smooth. Add the minced jalapenos to the pureed mixture.

Pour quince sauce over the meat and bake uncovered for another 40 minutes, basting often.

Remove from oven and let stand five minutes before serving. Place meat in serving dish and pour quince sauce over meat.

If you cannot find fresh quinces, you can subsitute unripe pears, which will be a little sweeter than the quince.

 

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