Description

We have already tried to bake meat with apples and pears in the oven - these dishes turn out to be very tasty! But I liked the meat baked with quince even more. This sunny late-fall fruit turns out to be great not only for sweet dishes like candied fruit or quince in sugar syrup, but also for snack recipes as solid as main courses.

Quince goes well with meat, giving baked pork a special touch - much tastier than regular boiled pork! And the wine, the presence of which in the recipe I was first surprised at, is absolutely not felt in the finished dish, but the meat turns out to be soft and not dry.

Ingredients:

• 500-700 g pork neck;
• 1 large quince;
• Salt - 1 teaspoon;
• Ground black pepper - ¼ teaspoon;
• 100 ml of red wine;
• 2-3 tablespoons of lemon juice;
• 0.5 tablespoon vegetable oil;
• Dried thyme (thyme), originally fresh, but I had dried.

Instructions:

Rinse, dry the meat and hold for 10-15 minutes in the freezer, when it cools a little, it will be easier to cut. We make cuts on a piece every 1 cm, not completely.

Marinate the meat by rubbing it with a mixture of salt, pepper and dried herbs. Let's leave for 2-3 hours.

Over the course of time, we will take care of the quince. Wash the fruit thoroughly to remove all the fluff from the suede rind. The peel does not need to be peeled. Then we cut the quince into quarters, peel it from the core with seeds and a hard layer. And cut into slices about half a centimeter thick.

Insert the quince slices into the cuts. Put the meat on foil, greased with vegetable oil, and make the sides around it from the foil to make a container.

We put the structure in the oven, preheated to 180 C, for 10 minutes. Then we'll take it out and fill it with wine - that's why it was necessary to make reliable foil bumpers. We wrap the meat hermetically in foil and put it back in the oven - for 1 hour at 180C.

After that, carefully unfold the foil and bake for another 10 minutes unfolded, so that an appetizing golden brown... Do not overdo it so that the meat does not dry out. And for this you can pour broth on it.

Meat in the diet of any person is not just a tasty and favorite food, but also a rich source of protein, that is, "building material" for cells. We offer to all lovers home cooking more often to cook pork with quince in the oven for your family - a few universal recipes find in this collection.

Combined with this useful fruit, which is called a natural pharmacy, the tenderloin is so tender and delicious that it is impossible not to taste it.

All of us, at least in general terms, remember the legend of the beautiful Helen, because of whom the famous Trojan War began in ancient times. In love with the first beauty of ancient Sparta, young Paris, according to an old myth, gave the goddess Aphrodite, who promised him help in love affairs, a fruit. It is believed that the fruit was quince. Maybe that is why, in ancient times, dishes with quince were certainly prepared for wedding feasts? ..

Quince with pork: an original recipe for a treat

• It is known for sure that quince is incredible healthy fruit... Tastes in fresh it is not very tasty, but the pork with its slices turns out to be the most tender. And the aroma from the dish comes out so mouthwatering that drools.
• The golden quince fruits, similar to large apples, contain a lot of vitamin C. Fruit acid neutralizes fat content. pork tenderloin making it more tender and very juicy.
• The aroma of quince pulp is so strong and pleasant that pork for cooking in the oven can be seasoned with nothing but pepper.
• The pork flesh will be even tastier if, before baking, it is marinated in honey sauce with slices of fresh quince.
• Here are just "fruits of love", as in ancient treatises called quince, you must certainly take bright yellow, that is, fully ripe.

Oven baked pork with quince: a simple recipe

Pork is prepared for this almost classic recipe in the oven. But first, slices of selected meat must be fried in a pan over high heat. So we can keep the meat juices inside, make our unusual treat even tastier. It is better to take onions of a mild variety.

Ingredients

• Pork neck with fat - up to 600 g;
• Fresh quince - 2-3 ripe fruits;
• Tomato paste - 2 tablespoons;
• Large onion - 1 head;
• Cow butter - 1 tablespoon;
• Olive oil - 1 tablespoon;
• Purified water - 1 tbsp.;
• Black pepper (coarse grinding) - 1/3 tsp;
• Salt - ½ tsp

How to cook delicious pork with quince in the oven at home

1. We wash the meat, remove the film, if any, cut it arbitrarily - you can use medium-sized slices or cubes.
2. Pour the olive oil into a thick-bottomed frying pan, when it starts bubbling, put the meat in it and fry until light golden brown for 3-4 minutes. Fry over high heat!
3. Cut the washed fruit, remove the seed chambers, cut the fragrant pulp into slices.
4. Quince should be sautéed for several minutes in melted butter over medium-high heat.
5. Peel the onion, chop it in the form of half rings and fry it too. It is better to do this with vegetable fat.
6. First put the sautéed onion slices in a heat-resistant form, add salt, then put the meat on this pillow, also salt it and season with pepper.
7. Lastly, we send prepared softened quince slices into the form.
8. To make a filling, dilute the tomato paste with water, stir until a homogeneous consistency, pour into a mold.
9. Covering it with a foil sheet, send it to the oven. On low heat, fillets with fruit and vegetable fillers should simmer for at least an hour. Next, remove the foil and keep the shape in the oven for 15-20 minutes to dry the almost finished treat.

You can serve do-it-yourself pig meat with quince in tomato sauce with traditional mashed potatoes, steamed rice or other not too fatty side dish.

Juicy pork with honey-wine sauce with quince in the oven

Ingredients

• - about 1.5 kg + -
• Ripe quince - 3 medium fruits + -
• - 1 PC. + -
• Dry red wine- 50 ml + -
• - Olive oil + -
• - 50 ml + -
• - 2 tsp + -
• - 0.5 tsp + -
• — 2 medium-sized cloves + -
• Fresh rosemary - a few twigs + -

How to cook pork with quince step by step in the oven

• Free the quince fruits from the grains and cut into thin slices.
• Put the chopped fruit in a deep bowl, add the garlic passed through a press there, pour in the wine, add honey, mix everything. Leave to marinate for 20 minutes.
• Cut a piece of fillet with a sharp meat knife across the fibers, not reaching the bottom edge. The distance between the cuts is about 1 cm. The result should be something like an accordion.
• Combining salt and pepper, rub the meat on all sides with this mixture, paying special attention to the folds.
• The bottom of the form in which we will bake the meat, coat with oil and cover it onion rings medium thickness. Do not fry the onions!
• On onion pillow we put the salted pork "accordion".
• We put pickled quince slices into each cut.
• Pour the remaining marinade over the meat. Put rosemary on top of it, tighten the form with foil and leave for 1 hour to marinate.

Then we send the meat saturated with spices and fruit aroma into the oven preheated to 200 ° C. After 40 minutes, you will need to remove the foil and leave the pork for another 30 minutes - let it brown.

Put the finished treat on a dish and serve. Salad from fresh vegetables or sauerkraut will be a great addition!

Secrets of baking delicious pork with quince

• Wine for the marinade can be white, not just red, as in the recipe. The main thing is that the drink is dry.
• We choose a whole piece of fillet for baking with at least a minimum fat layer.
• If you don't have fresh rosemary on hand, you can use a dry spice.
• It is better to take acacia honey - it hardly crystallizes and has a neutral taste.

A special festive or ordinary dinner feast is unlikely to succeed if there is no meat dish... Would you like to please your family or surprise guests - cook for them the most tender pork with quince in the oven according to recipes from "Your Povarenka". And so that in winter you can make this fragrant meat delicacy, in the fall, lay in freezer several bags filled with slices of this extremely healthy fruit.

Quince is the most mysterious fruit of all the well-known ones. It looks inconspicuous, hard as a stone, tart to the point of impossibility, but at the same time has such a chic aroma that its presence can make the dish exquisitely aristocratic.

In the Caucasus, whole gardens of this amazing fruit and the dish - meat with quince, the recipe of which has ancient roots, is cooked there very often, especially in late autumn, when the fruits ripen. Lamb is traditionally used for cooking, but this is not necessary. Pork, beef and meat of ducks and geese go well with quince.

Stewed meat with quince

Ingredients:

• 400 gr. pork or lamb
• 400 gr. quince
• 1 onion
• vegetable oil
• salt, spices

Cooking method:

To cook stewed meat with quince, wash the quince, cut it into slices, while removing the seed box. On a large skillet vegetable oil is poured, and when it is hot, quince slices are laid out. Quince is fried over high heat so that a pleasant ruddy crust forms on top, and in the middle it remains raw. In the process of frying, the quince is salted and pepper.

If there is a lot of quince, then it is not necessary to put it all in the pan at the same time, otherwise it will give juice and not fry. The quince fried in this way is set aside for a while.

The meat is cut into pieces, about 3-4 per serving, and fried in quince-flavored oil. Fry the meat until it is browned, then put it in a saucepan, add salt and pepper. Then they fry the onion, cut into half rings, put it to the meat, add a little broth, water or wine - the liquid in which the meat will be stewed.

The meat is put on slow fire and stew until full readiness and only after that fried quince and spices are added to it to taste. Cover everything and simmer for about 20 minutes to make the quince. Only with this order of laying the components of the dish, the quince will not be sour.

Quince stuffed with meat

The original recipe comes in handy to make family menu more varied, but it is so good that the dish can be served for special solemn occasions - on the festive table.

Ingredients:

• 4 things. quince
• 200 gr. veal for mince
• 100 g fat ham
• veal broth
• 20 gr. butter
• 50 gr. white bread
• 1 tbsp. a spoonful of flour
• 10 gr. lemon juice
• 1h a spoonful of mustard
• 1 onion
• 1 carrot
• 1 egg
• sugar, salt, spices

The number of products is calculated for 4 servings

Cooking method:

The quince is washed, peeled, seeds and part of the pulp are removed to make a minced meat mold. It is best to leave the walls about 1 centimeter thick.

The next stage is the preparation of minced meat. Meat, onions, carrots, a slice of white bread, previously soaked, are passed through a meat grinder. Mustard, salt, pepper and lemon juice.

Quince is stuffed with this filling, butter is put on top and covered with a thin slice of ham so that it stays in its place during cooking, it is pinned with a toothpick.

The quince prepared in this way is placed in a saucepan and half filled with broth, then covered with a lid and boiled over medium heat until tender. Then the quince is carefully laid out on a dish, and the sauce is prepared from the broth.

The flour is diluted with water and poured into the broth, stirring occasionally. The whipped yolk is sent there, salted, pepper, sugar, lemon juice are added. The sauce must be brought to a boil, stirring continuously, so that it thickens slightly.

Quince is served with this sauce, and as a side dish you can use boiled potatoes, it will not be superfluous to sprinkle everything with herbs.

Quince is the most mysterious fruit of all the well-known ones. It looks inconspicuous, hard as a stone, tart to the point of impossibility, but at the same time has such a chic aroma that its presence can make the dish exquisitely aristocratic.

In the Caucasus, whole gardens of this amazing fruit grow and a dish - meat with quince, the recipe for which has ancient roots, is cooked there very often, especially in late autumn, when the fruits ripen.

Amazing fruit quince is rich in taste and aroma, thanks to which it goes well not only with sweet dishes, but also with meat dishes. Lamb is traditionally used for cooking, but this is not necessary.

Pork (beef) stew with quince

Ingredients:

• onion- 1 PC.;
• garlic - 3 cloves;
• olive oil - 1/4 tbsp.;
• meat (pork, beef) - 1 kg;
• salt pepper;
• water - 3 tbsp.;
• tomato puree- 1 tbsp.;
• quince - 2 pcs.;
• lemon juice - 1/4 tbsp.;
• potatoes - 2 pcs.

Preparation

Cut the onion into large half rings and fry in a cauldron on a large number olive oil... As soon as the onion turns golden, add the chopped garlic to it and fry for another 20-30 seconds. We clean the meat from veins and films, rinse and cut into large strips. We spread the meat in a cauldron with onions and fry until it grabs. Salt and pepper the dish.

Fill the cauldron with water and add tomato puree or paste. Immediately supplement the dish with pieces of quince and potatoes, pour in lemon juice. We simmer meat with quince in a cauldron, covered with a lid, for 1 hour on low heat.

According to this recipe, meat with quince can also be cooked in a multicooker, for this we fry the prepared vegetables and meat in the “Frying” or “Baking” mode, and after adding water we switch to “Stewing” for 1.5 hours. Ready dish leave to sweat in the "Heating" for 20 minutes, and immediately serve.

Stewed lamb with quince

• Lamb - 1-1.5 kg.
• Quince - 3 pcs.
• Onions - 2-3 pcs.
• Garlic - 3-4 cloves

Preheat a frying pan with olive oil, and begin to fry the quince until golden brown. Cut the onion into half rings or if desired, then remove the onion and fry the lamb in the same pan until golden brown.

Then add the onion. We mix everything, here you can add a pinch of cumin and fry for another 10-15 minutes, stir periodically. Reduce the fire to less than average. Now it's time to add our wine.

Salt, stir and simmer for 40 minutes over very low heat.Then we spread our fried quince on top of the meat. If desired, sprinkle it with sumac on top.

And simmer until the quince becomes soft, but so that it does not fall apart. Once everything is soft enough, we can say that our lamb is ready !!!

Chicken with quince

• 4 chicken fillets without skin
• 2 medium quince
• 150 ml dry white wine
• 2 tbsp. l. brown sugar
• 4 tbsp. l. vegetable oil
• 2 tbsp. l. olive oil
• salt, freshly ground black pepper

Quince is the most mysterious fruit of all the well-known ones. It looks inconspicuous, hard as a stone, tart to the point of impossibility, but at the same time it has such a chic aroma that its presence can make the dish exquisitely aristocratic.

In the Caucasus, whole gardens of this amazing fruit grow and a dish - meat with quince, the recipe of which has ancient roots, is cooked there very often, especially in late autumn, when the fruits ripen. Lamb is traditionally used for cooking, but this is not necessary. Pork, beef and meat of ducks and geese go well with quince.

Stewed meat with quince

Ingredients:

• 400 gr. pork
• 400 gr. quince
• 1 onion
• vegetable oil
• spices

Cooking method:

To cook stewed meat with quince, wash the quince, cut it into slices, while removing the seed box. Vegetable oil is poured into a large frying pan, and when it is hot, quince slices are spread. Quince is fried over high heat so that a pleasant ruddy crust forms on top, and in the middle it remains raw. In the process of frying, the quince is salted and pepper.

If there is a lot of quince, then it is not necessary to put it all in the pan at the same time, otherwise it will give juice and not fry. The quince fried in this way is set aside for a while.

The meat is cut into pieces, about 3-4 per serving, and fried in quince-flavored oil. Fry the meat until it is browned, then put it in a saucepan, add salt and pepper. Then they fry the onion, cut into half rings, put it to the meat, add a little broth, water or wine - the liquid in which the meat will be stewed.

The meat is put on a slow fire and stewed until fully cooked, and only after that fried quince and spices are added to it to taste. Cover everything and simmer for about 20 minutes to make the quince. Only with this order of laying the components of the dish, the quince will not be sour.

Quince stuffed with meat

The original recipe will come in handy to make the family menu more varied, but it is so good that the dish can also be served on special occasions - on a festive table.

Ingredients:

• 4 things. quince
• 200 gr. veal for mince
• 100 g fat ham
• veal broth
• 20 gr. butter
• 50 gr. white bread
• 1 tbsp. a spoonful of flour
• 10 gr. lemon juice
• 1h a spoonful of mustard
• 1 onion
• 1 carrot
• 1 egg
• sugar
• spices

The number of products is calculated for 4 servings

Cooking method:

The quince is washed, peeled, seeds and part of the pulp are removed to make a minced meat mold. It is best to leave the walls about 1 centimeter thick.

The next stage is the preparation of minced meat. Meat, onions, carrots, a slice of white bread, previously soaked, are passed through a meat grinder. Mustard, salt, pepper and lemon juice are added to the resulting minced meat.

Quince is stuffed with this filling, butter is placed on top and covered with a thin slice of ham so that it stays in its place during cooking, it is pinned with a toothpick.

The quince prepared in this way is placed in a saucepan and half filled with broth, then covered with a lid and boiled over medium heat until tender. Then the quince is carefully laid out on a dish, and the sauce is prepared from the broth.

The flour is diluted with water and poured into the broth, stirring occasionally. The whipped yolk is sent there, salted, pepper, sugar, lemon juice are added. The sauce must be brought to a boil, stirring continuously, so that it thickens slightly.

Quince is served on the table with this sauce, and boiled potatoes can be used as a side dish, it will not be superfluous to sprinkle everything with herbs.

Quince in Kokand style

This dish oriental cuisine, rich in aromas and infinitely tasty, especially cooked in a cauldron, but if there is no way to cook in a cauldron, a deep frying pan, preferably with thick walls, will do. Instead of the traditional eastern lamb, you can take pork, the dish turns out to be no worse.

Ingredients:

• 200-300 grams of ribs or fillets with fat
• 200 gr. pulp for minced meat
• 100 g lard
• 4 things. quince
• 4 things. potatoes
• 4 things. sweet pepper red
• 2 pcs. hot pepper
• 2 pcs. turnips
• greens

Cooking method:

Fatty meat or ribs are placed on the bottom of the cauldron or pan, everything is sprinkled with salt and cumin. If the meat is not fat enough, then you can add vegetable oil, but it is better to adhere to the technology exactly. Put on the meat whole peeled potatoes, halved peppers, carrots in large pieces divided into 4 parts of turnip.

For stuffing quince, minced meat is prepared: the pulp is finely chopped, finely chopped bacon is added to it, everything is seasoned with cumin and salt.

The quince is washed thoroughly so that it gets rid of the fluff, then cut in half and seeds are selected. Minced meat is put in a lot of quince, with a large slide, so that outwardly it resembles a ball. Stuffed quince put the topmost layer.

In this dish, it is important that the container in which it is cooked is tightly closed. Steam should not come out from under the lid, otherwise the very oriental flavor of the dish will not work and, in addition, it may burn if the water is actively evaporating. During cooking, it is not recommended to open the lid and look inside.

The first 30 minutes the dish is cooked over a sufficiently high heat, then it is made smaller and it is stewed, meanwhile all its ingredients enrich each other with aromas and flavors. This will take about 2 more hours, and as a result, vegetables, quince and tender meat of extraordinary taste and aroma are obtained soaked in meat juice.