Pork fillet with Quince and Almond

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

Portions :

pork fillet

350 gram

quince

200 gram

white raisins

50 gram

almonds

50 gram

Honey

100 gram

sugar

60 gram

ginger

30 gram

Lemon

60 gram

oil

100 milliliter

Butter

50 gram

onion

50 gram

Garlic

15 gram

mustard

15 gram

1 piece

dried cloves

15 gram

white wine

300 milliliter

1 a pinch

Pepper

1 a pinch

step

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

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

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

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.

Serve

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

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