Braised Porkloin with Quinces and Plums

 Today I'm giving you a Greek Sunday dinner dish.This technique will give you 100% result in a satisfactory because it is based on the low and slow way of cooking.The meat gets an indescribable delicious flavor from the sauce and slow cooking, it's so incredibly juicy and tender you wont believe it!

1 pound whole porkloin
8 tablespoons olive oil
2 onions, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery chopped
5-6 cloves garlic
2 cups chicken stock
2 tablespoons dijon mustard
2 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon fennel seeds
1 teaspoon ground coriander
2 bay leaves
Salt - Pepper
3 large quinces cut into big chunks
8-10 dried pitted prunes
1 apple, cut into bif chunks
You can use only quinces and plums or just potatoes!

How to make

Season the meat with salt and pepper,

 coat a large pot or Dutch oven with 8 tablespoons of olive oil. Place over medium high heat and when the oil is hot lay the porkloin and brown on all sides.

Remove the meat from the pot and set aside. Cover loosely with foil.
Preheat the oven to 285 degrees.
To the meat drippings in the pot add the onions, carrots, celery, garlic and saute until soft and golden brown.

Add the honey, vinegar, mustard, spices and bay leaves, add the chicken stock

and return the meat to the pot.

Cover with lid and bake for 45 minutes.
Take the pot out of the oven and using a slotted spoon remove and discard the vegetables.

Add the quinces and plums Cover with lid and continue baking for 30 minutes.

Remove the meat from the pot and place it in a serving platter, covered with foil.
When the fruits are tender and ready, transfer them to the platter with the meat.
Place the pot on the stovetop again over medium to high heat and simmer the sauce until it gets a slightly thick consistency (it doesnt get too thick) .
Cut the meat into slices and serve with the fruits and sauce!



  1. I've never used quince and have a couple of bushes in my backyard, so I'll have to give it a try when they are ready to harvest.

    1. Oh Heather they taste delicious when they are cooked. You can make them a spoon sweet also, it's here in my blog http://italltastesgreektome.blogspot.com/2011/10/quince-traditional-spoon-sweet.html You cant imagine!

  2. What a great recipe...since I am not from a pork eating area of the world I do not have any many pork recipes and am also looking out for new ones. Your recipe looks fabulous...would love to try this.
    One question what do you serve this with?

    1. Hello Suchi, thank you so much for visiting! This is a Sunday dinner usually we serve it with just a salad but you can go with rice if you want!

  3. That is a great looking recipe. This is definitely something I am going to try. I image the pork must be very tender and full of flavour. And those fruits are just perfect with it. Looks delicious!

    1. It is delicious and moist you have to try it! Thank you for visiting!

  4. Πολύ ωραίο το φαγάκι σου Ερη.. Τα κυδώνια μου αρέσουν πολύ.


  5. This sounds soooo delicious!! I love pork tenderloin and think it pairs so nicely with fruit so I am really loving the quince and dried plums in this.

    1. Thank you very much Katherine, you've got to try it! Hugs!

  6. Hi Eri - just wanted to let you know that I've nominated you for a Sweet Bloggers Award. Head on over to my blog to check it out.

  7. Dear Eri,
    I am delighted to pass on the Liebster award to your lovely blog!Please do take out time to stop by and collect your award here
    Your Liebster Award
    See you!!

  8. I cannot recall seeing quince in our market will have to pay extra attention when I go shopping.

  9. I love slow cooking meat. This looks fabulous! The meat looks very juicy and delicious inside...


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