This is a regular on our menu when we have guests or visitors. I love searching out recipes from Sabrina Ghayour. She always has a lot of fascinating flavours. The marinade in this recipe as some unusual flavours that work really well with the Pork.
INGREDIENTS Serves4
150 g quince paste
100 ml pomegranate juice
1 tablespoon pomegranate molasses
2 tablespoon clear honey
2 teaspoon crushed sea salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
600g pork loin fillet
1 tablespoon olive oil
METHOD
Combine the quince paste, pomegranate juice, pomegranate molasses, honey, sea salt and spices in a small bowl and mix them well. Depending on the stiffness of your quince paste you may have to melt it on a low heat with a little water. Mix everything together until thoroughly dissolved.
Roll the pork fillet in the marinade, cover the bowl with cling film and leave in the fridge to marinate for anything between one and 24 hours (overnight is best).
Preheat the oven to 180C.
Preheat a large oven proof frying pan over a medium heat and add the oil.
Shake off any excess marinade (reserve the remaining marinade) and sear the pork fillet for a couple of minutes on each side until it colours and forms a nicely caramelised crust. It may blacken somewhat because of the sugars in the marinade, but don’t worry, this doesn’t mean the meat is burned.
Brush some of the leftover marinade evenly onto the pork fillet and transfer the pan to the oven for a further 10 minutes, then remove from the oven and allow it to rest for five minutes.
While the pork rests, pour the remaining marinade into a small pan and heat gently until it bubbles.
Once rested, cut the fillet into 5cm (2″) medallions or slice thinly. Serve with a drizzle of the marinade
Original recipe Sabrina Ghayour Persiana
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