Pork on a pan-grilled with a sauce of quince.


Pork – 6 slices

For the marinade:

Thyme – 1 tbsp (the knife)

Olive oil – 3 tbsp

Vinegar 9% – 2 tsp

Kikkoman soy sauce – 2 tsp

Garlic – 2-3 cloves

ground black pepper – to taste

For the sauce:

Quince – 1 pc

Flour – 1 tbsp

Butter – 2 tbsp

Broth (water) – 500 ml

Garlic, nutmeg, lemon juice, herbs, etc. – taste

Extras: a little bacon


Mix all the marinade ingredients (garlic, you can simply crush a knife), smear the meat and leave for at least 30 minutes.

Preheat the frying pan and fry grilled pieces of meat for 3 minutes on each side.

Quince rubbed on a fine grater.

In a saucepan melt the butter and fry the flour, dilute broth, gently, to avoid lumps. Add the quince. Bring the sauce to a boil, then reduce the heat, add spices to taste and cook for another 15 minutes to cook the sauce, you can leave it or make it more homogeneous blender puree.

Brisket is chopped and fry in a pan (no oil).

Ready meat to sauce and sprinkle with fried bacon.

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