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RECIPE: Pork Roasted with Quince

Pork maple syrup-roasted quince pair well. | Jean Lachat~Sun-Times

Pork and maple syrup-roasted quince pair well. | Jean Lachat~Sun-Times

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Updated: May 9, 2012 9:57AM



MAKES 4 TO 5 SERVINGS

6 to 8 bacon strips

1 pork tenderloin, trimmed (about 1

1/2 pounds)

3 medium quince, peeled and cored, cut into 1/2-inch slices (see Note)

6 to 8 cippolini onions, peeled (see Note)

1 tablespoon plus 1 teaspoon maple syrup, divided

1/2 cup apple cider or apple juice

1 tablespoon cold butter

Salt and pepper

Lay bacon on work surface in overlapping rows. Place tenderloin on bacon and roll tightly to encase pork. Wrap tightly with plastic wrap and chill 30 minutes or up to 2 days.

Preheat oven to 400 degrees. In large skillet or oven casserole, sear pork over medium-high heat, turning to brown on all sides, about 5 minutes. Remove meat.

In same skillet, saute quince and onions, turning to brown all sides, about 5 to 7 minutes. Arrange quince and onions in center of pan in single layer. Drizzle with 1 tablespoon maple syrup. Lay pork on top, pour cider around pan and place into hot oven.

Roast until internal temperature registers 140 degrees on instant-read thermometer, about 25 minutes. Remove meat, quince and onions, and set aside to keep warm, leaving liquids in pan.

Place pan over medium high-heat and reduce liquid, stirring to pick up any browned bits, about 3 minutes. Whisk in butter to make sauce silky and thickened. Add remaining teaspoon maple syrup and season with salt and pepper.

Carve pork into ½-inch diagonal slices and place in center of warm serving platter. Arrange quince and onions around meat and pour sauce over.

Note: If quince are not available, use 3 medium tart and firm apples, which will hold their shape when cooked.

Note: One large yellow onion, peeled and cut into wedges, can be substituted for cippolini.

Chicago’s Downtown Farmstand

Nutrition facts per serving:

368 calories, 21 g fat, 7 g saturated fat, 105 mg cholesterol, 14 g carbohydrates, 5 g sugars, 28 g protein, 462 mg sodium, 1 g fiber



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