Quince gives a special flavor to pork in this recipe. A healthy fruit can be used not only in desserts, but also as a piquant meat supplement. Undergoing heat treatment, the sour taste of quince is replaced by a sweeter, in combination with apple juice, the fruit forms a rich marinade, which soaks all the ingredients and makes the dish surprisingly juicy.
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You will need
- - 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.
Instruction manual
1
Cut the meat into long, thick strips, mix it with ginger and salt.
2
Squeeze the juice from apples using a juicer and pour the prepared meat into the resulting juice. Leave for 20 minutes to soak.
3
Quince split in half, remove the seeds and hard core. Then cut each half into thin slices.
4
Onion cut into half rings. Carrots - long straws of medium thickness.
5
Remove the meat from the marinade and wipe it, free from excess fluid.
6
Heat the vegetable oil, place the pork in it and fry to form a crust.
7
Remove the meat from the pan and place the quince in the same oil, and after a while - onions and carrots. Fry until a pleasant golden color.
8
Put the fried ingredients on a napkin and leave until excess fat is gone. After folding in a saucepan, put the whole prune and pour everything with the remaining marinade. Add spices to taste.
9
Cover the stewpan tightly with a lid and simmer the dish for 20 minutes until cooked over medium heat.