Quince is not tasty to eat raw. However, the dish with its use turns out to be very aromatic and amazing in taste. We offer the best recipes for meat with quince.

In a cauldron, the meat is baked evenly and turns out to be soft, thanks to the quince it acquires a special aroma and rich taste.

Onions - 1 pc.;

Potatoes - 2 pcs.;

Garlic - 3 cloves;

Lemon juice - 0.4 cups

Water - 3 cups;

Olive oil - 0.4 cups

Quince - 3 fruits;

Pork - 1100 g;

Tomato puree - 1 cup

Preparation:

1. Chop the onion. Pour olive oil into the cauldron. Place onion half rings. Chop the garlic cloves and add to the onion when golden.

2. Cut the meat piece. Place the resulting large pieces in the form of straws in a cauldron. Hold until golden brown.

3. Sprinkle with salt and pepper. To fill with water. Add tomato puree.

4. Cut the quince. Chop the potatoes. Send to the cauldron. Pour lemon juice over. Cover with a lid. The quince stew will be ready in an hour.

Dishes with quince and meat are always aromatic and tasty. To make the dish juicy, we suggest cooking it in pots. The products are soaked in juice that is released during heat treatment, which will make the food especially tender and appetizing.

Ingredients:

Olive oil - 4 tablespoons spoons;

Red wine - 230 ml;

Red onions - 2 pcs.;

Lavrushka - 2 pcs.;

Garlic - 3 cloves;

Tomato paste - 2 tbsp spoons;

Quince - 2 pcs.;

Tomatoes - 420 g;

Beef - 2 kg.

Preparation:

1. Chop the garlic cloves. Fry in oil in a skillet.

2. Cut the quince. Add to the skillet and fry. Chop the onion. Place in a skillet. Fry. Put in pots.

3. Chop the beef. You should get large cubes. Arrange in pots. Lay out the chopped tomatoes. Cover with paste. Place the lavrushka. Sprinkle with salt. Drizzle with wine and pour water to the top.

4. Cover with a lid. Place in an oven. Bake for an hour. 180 degree mode.

In a multicooker, food is baked evenly. Thanks to the device, you will spend time only preparing the components, and the multicooker will do the rest for you.

Ingredients:

Pork - 1100 g;

Quince - 4 fruits;

Sugar - 1.5 tbsp. spoons;

Water - 20 g;

Onions - 3 pcs.

Preparation:

1. Cut the meat piece into portions. Chop the onion. Half rings are required. Quince is needed in slices. Cut the middle.

2. Place onion half rings (half) in the bowl. Part of quince. Sprinkle with sugar. Arrange the meat pieces. Season with salt and pepper. Sprinkle lightly with water.

3. Cover with onions. Place the quince on top. Sprinkle with sugar. Salt.

4. Set the "Extinguishing" mode. Timer - 3 hours.

To make the dish tasty, choose fruits of a yellow uniform color. There should be no dents or stains on the surface.

Uzbek pilaf with quince and meat

A fragrant and amazing dish that will be enjoyed by the whole family.

Ingredients:

Vegetable oil - 240 ml;

Lamb - 1100 g;

Onions - 2 pcs.;

Spices;

Carrots - 1 pc.;

Quince - 2 pcs.;

Rice - 2 cups steamed.

Preparation:

1. Cut the meat into larger pieces. Pour oil into the cauldron. Heat and add meat pieces.

2. Chop the onion and send it to the meat. Simmer until golden brown onions.

3. Boil water and pour into a cauldron. The meat should be completely covered in liquid. Put out a quarter of an hour.

4. Chop the carrots. Add to meat. Cut the quince. Get the core out. Place in a cauldron.

5. Add water as needed. Sprinkle with pepper. Darken for five minutes. Add rice grains. Sprinkle with salt.

6. Add water. The liquid should be two centimeters higher than the rice. Simmer until tender.

Recipe from Stalik Khankishiev

At first glance, incompatible products turn into an amazing-tasting dish. Sweet carrots, sour quince and salted meat make the food incredibly juicy and melt in your mouth.

For cooking, use the meat of a castrated and always young ram. In this case, the dish will not acquire an unpleasant aroma.

Ingredients:

Lamb shank - 4 pcs.;

Vegetable oil - 2 tbsp. spoons;

Juice with 0.5 lemon;

Carrots - 3 pcs.;

Garlic - 4 heads;

Quince - 4 pcs.;

Savory - 1 tsp;

Water - 1 L;

Zira - 1 tsp;

Sugar - 1 tsp.

Preparation:

1. Warm up the cauldron. Chop the carrots. You should get large cubes. Place in a cauldron. Fall asleep cumin. Sprinkle with sugar. Fry in oil.

2. Lay out the shins. Salt. Sprinkle with pepper. Add spices and peeled garlic cloves.

3. Fill with water. Cover with a lid. Cook for an hour and a half in the oven.

4. Cut the quince into slices. Drizzle with lemon juice. Put in a layer in a cauldron. Cover and bake for half an hour.

Roast with prunes

The dish acquires a unique aroma and flavor thanks to the perfect tandem of quince and prunes.

Ingredients:

Pork tenderloin - 550 g;

Prunes - 7 pcs.;

Quince - 1 pc.;

Carrots - 1 pc.;

Onions - 1 pc.;

Vegetable oil - 3 tbsp. spoons;

Ginger - 0.3 tsp of powder;

Apple juice - 125 ml.

Preparation:

1. Pork is needed in bars. Sprinkle with salt and ginger. Drizzle with apple juice. Pickle. It will take an hour.

2. Cut the middle of the quince. Cut into wedges.

3. Peel and chop the carrots. Chop the onion.

4. Place the meat in a skillet and fry. Transfer to container. Add quince to the pan and fry. Put into a container. Place prepared vegetables and fry.

5. Send the toasted ingredients to the saucepan. Lay out the prunes. Sprinkle with salt. Add pepper. Pour the marinade over the meat. Cover with a lid and darken for a quarter of an hour.

Quince stuffed with meat in the oven

Cooking meat with quince in the oven is very easy if you know the intricacies of cooking. We offer a proven and very successful option.

Ingredients:

Quince - 6 pcs.;

Potatoes - 6 pcs.;

Lamb meat - 550 g;

Coriander - 10 g;

Fat tail fat - 140 g;

Zira - 10 g;

Onion - 240 g.

Preparation:

1. Finely chop the meat piece. Finely grind fat tail fat.

2. Chop the onion. Peel potatoes.

3. Cut off the top from the quince. Remove seeds and core. Scrape out a small amount of the pulp.

4. Send meat, part of fat tail fat and onion to a meat grinder. Salt the resulting mass. Sprinkle with spices.

5. Place the filling in the quince. Tamp well. Close with the cut off top.

6. Place the remaining fat tail on the bottom of the mold. Place the quince. Place potatoes between the blanks. Cover with a lid.

7. Send to bake in the oven. 180 degree mode. Time is an hour.

The amazing quince fruit is rich in taste and aroma, thanks to which it goes well not only with sweet dishes, but also with meat dishes. We will tell you how to cook festive meat with quince in this article.

Meat stewed with quince

Ingredients:

• onions - 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 in a large amount of 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 and fry until it grabs. Salt and pepper the dish.

Fill the cauldron with water and add tomato puree or paste. We immediately supplement the dish with pieces of quince and potatoes, pour out the 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. We leave the finished dish to sweat in the "Podogrev" for 20 minutes, and immediately serve it to the table.

Meat with quince and prunes

Ingredients:

• quince - 4 pcs.;
• grape juice - 1 ½ tbsp.;
• apple juice - 1 ½ tbsp.;
• lemon zest - 1 tsp;
• olive oil - 2 tablespoons spoons;
• Dijon mustard - 1 tbsp spoon;
• rosemary - 1 sprig;
• shallots - 1 pc .;
• prunes - 1 handful;
• pork tenderloin - 1 kg;
• apples - 3 pcs.;
• salt pepper.

Preparation

Put the chopped quince in a saucepan and fill it with the juice of an apple, grape and one lemon, add the zest and bring the contents of the saucepan to a boil. Reduce heat and simmer quince for another 20-30 minutes until soft. As soon as the fruits soften, remove the lid and increase the heat again so that the liquid evaporates to 1/2 cup. We remove the stewpan from the heat.

In a bowl, combine olive oil, rosemary and chopped shallots. Put the pork tenderloin on a baking sheet and cover with the resulting marinade. Sprinkle the meat with salt and pepper and bake for 20 minutes at 200 degrees. We take out the sheet from the oven and put apples on it and. We return the dish to the oven for 15 minutes at 180 degrees.

Pour the semi-prepared meat with quince juice from a saucepan and put the fruits themselves on a baking sheet. Meat with quince should sweat in the oven for another 20 minutes at 160 degrees, after which we leave it to rest for 15 minutes and serve.

Meat with quince in a pot

Ingredients:

• olive oil - 4 tablespoons spoons;
• red onion - 2 pcs.;
• garlic - 3 cloves;
• quince - 2 pcs.;
• beef - 2 kg;
• tomatoes - 400 g;
• tomato paste - 2 tbsp spoons;
• bay leaf - 2 pcs.;
• red wine - 1 glass.

Preparation

Finely chop the garlic and onion and fry in a pot or saucepan for about 5-7 minutes. We also send chopped quince there, which after browning the onion, fry for 5-7 minutes, until soft. Cut the beef (pulp) into large cubes and also put it in our pot, fry it for 8-10 minutes until browning and add tomatoes, bay leaf paste, a little salt and feathers. Fill the contents of the pot with water so as to cover the ingredients, add wine and send everything to stew in the oven at 150 degrees for 2 hours.

You can serve the finished dish either separately, with fried toast, garnished with fresh herbs, or with a side dish in the form of boiled rice, pasta, or lentils. This fragrant and sweet dish is ideal for both festive and everyday tables.

I suggest baking delicious pork with quince. Men often say that there is never too much meat, so this appetizer will definitely appeal to the male half, and the female half will not leave indifferent either. The meat is very tender, aromatic and very juicy. Well, since red wine is used for baking meat, then a glass of red wine will not hurt such an appetizer. If you fail to get a quince, then it can be replaced with an apple or a pear.

To cook pork with quince, we need a good piece of pork, better if it is a neck. We also need quince, lemon, fresh rosemary, thyme, a mixture of peppers, dry red wine, vegetable oil and salt.

Rinse the pork and dry it with paper towels, make cuts with a knife every 1 cm, but not completely.

Sprinkle the meat with salt, pepper, thyme and fresh rosemary. Leave to marinate for 3 hours.

Cut the quince into slices, remove the seeds, squeeze the juice of half a lemon onto it.

After a while, put the pork on foil greased with sunflower oil, shift the quince meat along the incisions (2 slices in each incision).

Preheat the oven to 180 degrees, put the meat in the oven for 10 minutes. Then take out and pour over with wine.

Cover the pork with foil tightly on all sides and bake for 1 hour, then unfold the foil and bake the meat until golden brown in the "convection" mode. So that the meat does not dry out, pour wine over it. Leave the cooked meat in the foil until it cools completely.

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 all lovers of home cooking to cook pork with quince in the oven for their families more often - you will find several universal recipes in this selection.

Combined with this healthy 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 an incredibly healthy fruit. It tastes fresh when it is fresh, but 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, apple-like quince fruits contain a lot of vitamin C. Fruit acid neutralizes the fat content of the 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.
• Pork flesh is even tastier if marinated in honey sauce with slices of fresh quince before baking.
• 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 cooked according to such an almost classic recipe in the oven. But first, slices of selected meat must be fried in a pan over high heat. This way we can keep the meat juices inside and make our unusual treats 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.
• We coat the bottom of the mold in which we will bake the meat with oil and cover it with onion rings of medium thickness. Do not fry the onions!
• Place the salted pork "accordion" on the onion pillow.
• 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. Fresh vegetable salad or sauerkraut are great additions!

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 on it. 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 you can make this fragrant meat delicacy in winter, put several bags filled with slices of this unusually healthy fruit in the freezer in the fall.

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 is a dish of oriental cuisine, rich in aromas and endlessly 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, pepper cut in half, carrots in large pieces, divided into 4 parts of turnips.

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 is placed in 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.