quince quince quince quince quince

Quinces at the market and it's exciting. Everyone at the apple stand was buzzing about them... Maybe because their flavor is so lovely, how to describe it?, a subtle soft sweet apple with a gentle sourness? Maybe because they're so elegant looking and their fragrance so warm and sweet, I really wanted to make an autumn menu designed around them. So we did...making menus...one of my favorite things to do...and it was my first one this fall since I haven't had much time to cook lately, let alone have people over...in fact I can't remember what I have been eating these past few weeks--it's been like that.

Fall Quince-centric menu:
Butter Lettuce with Red Onion, Manchego and Aran's Membrillo
Roasted Pork Tenderloin with Fig and Quince Chutney (see below)
Rosemary Roasted Potatoes
Sauteed Rainbow Chard with a splash of sherry vinegar
My Oma's Apple Cake (recipe to come)


Fig & Quince Chutney
2 quince, chopped (can use seeds and core)
1/4-1/2 c. water
1/4 c. of fig jam

In a small pot, add chopped quince and water and stir. Then add jam and simmer over low heat until quince is soft, about half and hour or so. To make this more like a true chutney, when you add the water, add a tsp or 2 or 3 of a good champagne vinegar and a small sprig fresh thyme.
Serve with the pork or use in tarts I'd say!

Roasted Pork with Quince, Sage & Rosemary

This is my favorite way to roast a pork tenderloin, but I've never added the quince, which sweetens the deal (and the gravy) a little. We roasted the pork by rubbing it with a paste of olive oil, coarse salt and pepper, chopped garlic and chopped fresh rosemary, with slices of quince in the middle, tied it up with cooking string and laid it on a bed of fresh rosemary, sage and thyme on a rack. I poured white wine over it, chicken stock, shallots and half a chopped quince in the bottom of the pan and roasted at 400 degrees for half and hour, basting every 15 minutes, then lowered the heat to 350 for about two hours or until you reach an internal temp of 155 degrees, basting every 15 minutes (It was a 2.5 pound tenderloin). You can pour the pan drippings into a pot, heat until boiling and whisk in a little flour to make a really delicious gravy for the pork.

It's been so nice to read all of your first posts...don't forget the giveaway is ending on Sunday!