Quince gives a special taste to the pork in this recipe. The healthy fruit can be used not only in desserts, but also as a spicy addition to meat. After being cooked, the sour taste of quince is replaced by a sweeter one, in combination with apple juice, the fruit forms a rich marinade that permeates all the ingredients and makes the dish surprisingly juicy.
It is necessary
- - pork tenderloin 500 g;
- - apple (for juice) 3 pcs.;
- - quince 1 pc.;
- - onion 1 pc.;
- - carrots 1 pc.;
- - prunes 7 pcs.;
- - ground ginger;
- - refined vegetable oil;
- - salt, spices.
Instructions
Step 1
Cut the meat into long thick strips, mix it with ginger and salt.
Step 2
Squeeze the juice out of the apples using a juicer and pour the prepared meat with the resulting juice. Leave to soak for 20 minutes.
Step 3
Divide the quince in half, remove the seeds and hard core. Then cut each half into thin slices.
Step 4
Cut the onions into half rings. Carrots - long strips of medium thickness.
Step 5
Remove the meat from the marinade and, wiping, free from excess liquid.
Step 6
Heat the vegetable oil, place the pork in it and fry to form a crust.
Step 7
Remove the meat from the pan and place the quince in the same oil, and after a while - onions and carrots. Fry until pleasant golden brown.
Step 8
Put the fried ingredients on a napkin and leave until the excess fat is gone. Then put in a saucepan, put a whole prune and pour over everything with the remaining marinade. Add spices to taste.
Step 9
Cover the saucepan tightly and simmer for 20 minutes until cooked over medium heat.
