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Quince-glazed pork

You'll need

1 tbsp olive oil 4 pork cutlets (about 200gm each) 80 gm quince paste, coarsely chopped 50 ml dry white wine 250 ml beef stock 2 tsp Sherry vinegar To serve: thyme sprigs and frisée salad   Celeriac mash 1 litre (4 cups) milk 1 celeriac (about 600gm), coarsely chopped 1 sebago potato (about 200gm), coarsely chopped 50 gm butter, coarsely chopped


  • 01
  • For celeriac mash, bring milk, celeriac and potato to the boil in a saucepan over medium-high heat and cook until celeriac and potato are tender (15-20 minutes). Drain off milk (reserve), add butter to celeriac mixture and coarsely mash with a fork. Add enough reserved milk to form a soft mash consistency, season to taste and keep warm.
  • 02
  • Meanwhile, preheat oven to 200C. Heat oil in a large frying pan over medium-high heat, add pork and cook, turning once, until well browned (1-2 minutes each side). Transfer to an oven tray and roast until just cooked through (2-3 minutes), then set aside to rest (5 minutes).
  • 03
  • Return pan to the heat, add quince paste and wine and stir until smooth. Add stock, boil until reduced to a glaze, then add vinegar and thyme, and season to taste.
  • 04
  • Serve cutlets with celeriac mash and frisée salad, with quince sauce spooned over cutlets.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2015

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