Preparation
time
Cooking
time
Servings
Instructions
Spread the pork on baking paper and season the inner side that you will wrap with salt and pepper. In a food processor, mix all the ingredients for the filling except for the bacon slices. If it is difficult for the mult to mix all the ingredients, add a little water. Spread this mixture over the meat and then add the bacon slices on top. Roll up the meat and tie it in some places with twine so that it doesn't open during cooking. In a large, deep pan, mix the quinces with the wine, sugar and lemon. Place in the pan and the roll, cover well with aluminum foil and bake at 170 degrees for 1 ½ hours. Uncover and bake for a while longer until it gets a little color. To make the sauce, use whatever juices are left in the pan, put them in a saucepan and as soon as they start to boil, add the margarine and cream, a little salt and freshly ground pepper. Stir until combined.
Serve the pork with the quinces on a large platter, pour the sauce over the top and sprinkle with coarsely crushed cashews or pine nuts.
Ingredients
- 1.5 kg pork (loin) cut open for a roll (ask your butcher for this)
- 5 quinces cleaned and cut into 8 pieces each
- 2 cups dry white wine
- 2 cups of sugar
- 1 lemon, its juice
- For the filling:
- 300g dried apricots
- 150g anthotyro
- 3 slices of toast bread, just the crumb
- 1 cup light cream
- 2 tablespoons of sesame seeds
- 10 slices of turkey bacon
- For the sauce:
- 1 ½ cups light cream
- 2 tablespoons of light margarine
- Freshly ground pepper
- A few broken cashews or piñatas
