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!

Ingredients
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!

Enjoy!