Pork stewed with quince. Pork with quince, baked in foil How to deliciously cook meat with quince

Ingredients (4 servings):

600-700 g pork

500-600 g quince

100 g dry red wine

Vegetable oil

Ground pepper

Dried herbs (marjoram, basil, thyme, whatever you like)

In the Caucasus, meat is often cooked with quince. Usually it is a stew with pieces of quince. But today we will deviate a little from the classic recipe and cook the meat baked in the oven.

Quince is one of the few fruits that is quite difficult to eat unprocessed for most people. Quince has a unique light aroma, ripe fruits are quite sweet, but at the same time the fruit is very hard and tart. Therefore, most often quince is subjected to heat treatment before serving. Quince desserts are excellent - baked quince with honey and nuts or quince jam. But more on that another time.

For this recipe we need a piece of pork, preferably the neck part, which is perfect for baking in one piece. Wash the pork, remove unnecessary films and excess fat and dry it. A piece of meat should be cut into deep pockets every 2 centimeters, without bringing the cut to the end. Generously grease the meat with oil and rub with ground pepper and dry herbs. Use the spices that you like and that suit your taste best with pork. My choice is dried green basil. Place the meat in a bag or any container with a lid and put it in the refrigerator to marinate for 2-3 hours. I do not recommend salting the meat; salt will draw the juices out of the meat and the dish may turn out to be a bit dry.

When the meat is marinated, prepare the quince. You need to wash the fruits thoroughly and make sure that there is no fluff left on the peel. We cut the quince into slices without removing the peel. Remove the seed pods.

Do not throw away the seed pods. Dry them and use a decoction of quince seeds to relieve cough. It helps a lot.

Then everything is simple: take a baking dish with high sides and line it with a large piece of foil. Please note that the meat will need to be wrapped tightly in foil. Place the meat on foil, stuff the pockets with quince and place it open in an oven preheated to 200 degrees for 10-15 minutes. We take out the form with meat, pour wine over it, pack tightly with foil and return everything back to the oven. Reduce the oven temperature to 180 degrees. Leave the meat to bake for 1 hour. After this time, remove the meat from the oven, open the foil and return it back to the oven for 20 minutes to brown. You can pour the juices from the bottom of the pan over the meat from time to time, this will give it a more appetizing appearance and less chance of drying it out. After you take the dish out of the oven, you need to let it sit in a warm place for about 30 minutes so that all the juices are distributed in the meat.

Serve the meat and quince hot with any side dish of your choice.

Bon appetit and eat with pleasure!

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 cup;
• meat (pork, beef) – 1 kg;
• salt, pepper;
• water – 3 tbsp.;
• tomato puree – 1 tbsp.;
• quince – 2 pcs.;
• lemon juice – 1/4 cup;
• potatoes – 2 pcs.

Preparation

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

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

According to this recipe, meat with quince can also be prepared in a slow cooker; for this, we fry the prepared vegetables and meat in the “Frying” or “Baking” mode, and after adding water, switch to “Stewing” for 1.5 hours. Let the finished dish simmer in the “Warming” for 20 minutes and serve immediately.

Meat with quince and prunes

Ingredients:

• quince – 4 pcs.;
• grape juice – 1 ½ tbsp.;
• apple juice – 1 ½ tbsp.;
• lemon zest – 1 teaspoon;
• olive oil – 2 tbsp. 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

Place the chopped quince in a saucepan and fill it with the juice of an apple, grapes and one lemon, add the zest and bring the contents of the saucepan to a boil. Reduce heat and simmer the 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. Remove the saucepan from the heat.

In a bowl, mix olive oil, rosemary and chopped shallots. Place 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. Take the sheet out of the oven and place the apples and... on it. Return the dish to the oven for 15 minutes at 180 degrees.

Pour quince juice from the saucepan over the semi-finished meat and place the fruits themselves on a baking sheet. The meat and quince should be simmered 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 tbsp. 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 (flesh) into large cubes and also put it in our pot, fry it for 8-10 minutes until browned and add tomatoes, bay leaf paste, a little salt and feather. Fill the contents of the pot with water so as to cover the ingredients, add wine and send everything to simmer in the oven at 150 degrees for 2 hours.

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

Ingredients

• Pork-1.3kg.
• Quince-700g.
• Garlic - 7-6 cloves.
• Honey-2 tbsp.
• Pepper (I have a mixture of 5 peppers).
• Salt.

STAGE 1

Wash the meat, dry it with a paper towel and cut it into portions without cutting all the way through.

STAGE 2

Prepare pepper, garlic and salt. Cut the garlic into thin slices.

STAGE 3

Wash the quince, cut it into slices of about 2.5-3 cm. Remove the seeds.

STAGE 4

Place the meat on foil and rub with salt and pepper to taste.

STAGE 5

Using a sharp knife, make slits in the pork and insert the garlic into them.

STAGE 6

Insert the quince into the large slits in a checkerboard pattern.

STAGE 7

Place the remaining quince around the entire piece of pork.

STAGE 8

Brush the top of the meat with honey.

STAGE 9

Now wrap everything tightly in foil. It is better to wrap it in two layers of foil so that the resulting juice and aroma do not evaporate during cooking. Let the meat marinate for 1.5-2 hours.

STAGE 10

Place the marinated meat in a well-heated oven to bake. Bake for 1.5-2 hours at 180 degrees. In 15 min. Before the end of cooking, remove the meat from the oven and carefully unfold the foil on top.

STAGE 11

Let's bake for another 15 minutes. to form a golden brown crust. Pork baked with quince is ready.

BON APPETIT!

Quince is not tasty to eat raw. However, dishes using it turn out to be very aromatic and taste amazing. We offer the best meat recipes with quince.

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

Onion – 1 pc.;

Potatoes – 2 pcs.;

Garlic – 3 cloves;

Lemon juice – 0.4 cups;

Water – 3 mugs;

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 it turns golden.

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

3. Sprinkle with salt and pepper. Fill with water. Add tomato puree.

4. Cut the quince. Chop the potatoes. Send to the cauldron. Pour in lemon juice. 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 will be soaked in the juice that is released during cooking, which will make the food especially tender and appetizing.

Ingredients:

Olive oil – 4 tbsp. spoons;

Red wine – 230 ml;

Red onion – 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 frying pan.

2. Slice the quince. Add to the pan and fry. Chop the onion. Place in a frying pan. Fry. Place in pots.

3. Chop the beef. You should get large cubes. Divide into pots. Place chopped tomatoes. Pour over the paste. Place laurel. Sprinkle with salt. Pour wine and fill to the top with water.

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

In a slow cooker, food is cooked evenly. Thanks to the device, you will spend time only on 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;

Onion – 3 pcs.

Preparation:

1. Cut the piece of meat into portions. Chop the onion. Half rings are required. You will need the quince in slices. Cut out the middle.

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

3. Cover with onions. Place quince on top. Sprinkle with sugar. Add some salt.

4. Set the “Quenching” mode. Timer – 3 hours.

To make the dish tasty, choose fruits that are uniformly yellow in color. There should be no dents or stains on the surface.

Uzbek pilaf with quince and meat

A fragrant and surprising dish that the whole family will love.

Ingredients:

Vegetable oil – 240 ml;

Lamb – 1100 g;

Onion – 2 pcs.;

Spices;

Carrot – 1 pc.;

Quince – 2 pcs.;

Rice – 2 cups steamed.

Preparation:

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

2. Chop the onion and add to the meat. Simmer until the onion turns golden.

3. Boil water and pour into the cauldron. The meat should be completely covered with liquid. Simmer for a quarter of an hour.

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

5. Add water if necessary. Sprinkle with pepper. Simmer for five minutes. Sprinkle rice grains. Sprinkle with salt.

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

Recipe from Stalik Khankishiev

At first glance, incompatible products turn into an amazing-tasting dish. Sweetish carrots, sour quince and salty meat make the dish incredibly juicy and melting in your mouth.

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

Ingredients:

Lamb shank – 4 pcs.;

Vegetable oil – 2 tbsp. spoons;

Juice from 0.5 lemon;

Carrots – 3 pcs.;

Garlic – 4 heads;

Quince – 4 pcs.;

Savory – 1 teaspoon;

Water – 1 l;

Zira – 1 teaspoon;

Sugar – 1 teaspoon.

Preparation:

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

2. Place the shanks. Add some 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. Sprinkle with lemon juice. Place a layer in a cauldron. Cover with a lid and bake for half an hour.

Roast with prunes

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

Ingredients:

Pork tenderloin – 550 g;

Prunes – 7 pcs.;

Quince – 1 pc.;

Carrot – 1 pc.;

Onion – 1 pc.;

Vegetable oil – 3 tbsp. spoons;

Ginger – 0.3 teaspoons of powder;

Apple juice – 125 ml.

Preparation:

1. You will need the pork in chunks. Sprinkle with salt and ginger. Pour over apple juice. Marinate. It will take an hour.

2. Cut out the center of the quince. Cut into slices.

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

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

5. Place the fried ingredients in a saucepan. Add prunes. Sprinkle with salt. Add pepper. Pour over the meat marinade. Cover with a lid and simmer 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 piece of meat. Finely chop the fat tail.

2. Chop the onion. Peel the potatoes.

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

4. Place the meat, part of the tail fat and onions into a meat grinder. Salt the resulting mass. Sprinkle with spices.

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

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

7. Place in the oven to bake. 180 degree mode. Time - hour.

I suggest baking delicious pork with quince. Men often say that there is no such thing as too much meat, so the male half will definitely like this snack, and the female half will not leave indifferent. The meat turns out very tender, aromatic and very juicy. Well, since red wine is used for roasting meat, a glass of red wine will not hurt with such an appetizer. If you cannot get quince, you can replace it with an apple or pear.

To cook pork with quince, we need a good piece of pork, preferably the neck. We will 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, place the pork on foil greased with sunflower oil, place the meat with quince along the cuts (2 slices in each cut).

Preheat the oven to 180 degrees, put the meat in the oven for 10 minutes. Then remove and pour wine over it.

Cover the pork tightly with foil on all sides and bake for 1 hour, then unfold the foil and bake the meat until golden brown in the convection mode. To prevent the meat from drying out, pour wine over it. Leave the finished meat in foil until it cools completely.