ROASTED PORK TENDERLOIN WITH WILD QUINCE AND PORT SAUCE

Prep Time:1½ Hours
Yields: 6 Servings

Comment:
Most often, pork dishes are presented with fruit sauces or glazes. One of the most unique wild fruits found in South Louisiana in the late fall is quince, and when sweetened with sugar and spice, it is the perfect accompaniment for pork and game dishes.

Ingredients:
12 (2½-ounce) pork tenderloin medallions
1 cup Quince Preserve (see recipe below)
¾ cup port
¼ cup vegetable oil
2 tbsps butter
¼ cup fresh thyme leaves
¼ cup chopped tarragon
salt and black pepper to taste
granulated garlic to taste
½ cup minced shallots
1½ cups veal demi-glace

Method:
Make quince preserve according to recipe and reserve 1 cup. In a 10-inch sauté pan, heat vegetable oil and butter over medium-high heat. Season pork well using thyme, tarragon, salt, pepper and granulated garlic. Add half of the medallions to pan and sauté 2–3 minutes on each side. Remove tenderloins from pan and keep warm. Repeat until all pork is cooked. Into the pan drippings, add shallots and sauté 2–3 minutes. Deglaze pan with port wine and reduce wine to half volume. Add demi glace and quince preserve, blending well into the mixture. Return medallions to the sauce then bring to a low boil. Reduce to simmer and cook until pork reaches desired doneness.

QUINCE PRESERVE

Prep Time:1½ Hours
Yields: 2 Cups

Ingredients:
2 large quince, peeled, seeded and diced (approximately 1 pound)
2¼ cups sugar
3 cups water
3 tbsps lemon juice
pinch cinnamon
pinch allspice

Method:
In a heavy-bottomed saucepot over medium-high heat, bring quince, sugar and water to a boil. Reduce to simmer and cook until quinces are tender, about 1 hour. Add lemon juice, cinnamon and allspice and cook an additional 15–20 minutes. Additional liquid may be needed during the cooking process. Once tender and preserves are slightly thickened, you may heat seal and jar according to manufacturer’s directions or store in the refrigerator up to 3 weeks.