Tender: Volume II, A cook's guide to the fruit garden
Slow-roasted Loin of Pork with Quinces and Marsala
Page 1066
| Course Type: Main Courses
Tags: braise pork quinces marsala winter cooking with alcohol meat with fruit pork with fruit forgotten fruits and vegetables braised pork
Recipe Reviews
friederike from Berlin,
Soo delicious! The flavour of the quinces was pretty strong, too strong for the pork actually, which is why this recipe doesn't get 5 stars. However, this might have been due to the variety used, which looked and smelled slightly different from those I (think I) remember.
Also, I made the gravy slightly thicker than instructed to get a nice not-too-runny gravy. This of course meant that there was less gravy; next time I would make more gravy, and perhaps use more Marsala as I hardly tasted it.
The pork was wonderful, juicy and soft, just the crust could have been crunchier. 3 kg meat for 6 persons is too much, even including bones. We had 1,3 kg for 4 persons, and that was more than enough.
(edited 12th October 2012) (0) comment (1) useful
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