Quince and pomegranate glazed pork recipe

• 150 g (5.3oz) quince paste (membrillo)
• 100 ml (3.5fl oz) pomegranate juice
• 1 tbsp pomegranate molasses
• 2 tbsp clear honey
• 2 tbsp crushed sea salt
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• 600 g (21.2oz) loin pork fillet
• 1 tbsp olive oil

1. Combine the quince paste, pomegranate juice, pomegranate molasses, honey, sea salt and spices in a small bowl and mix them well (using a fork might help to mash the quince paste down) until the quince paste is thoroughly dissolved.
2. Roll the pork fillet in the marinade (you can cut it into 2 manageable pieces if preferred), cover the bowl with clingfilm and leave in the refrigerator to marinate for a minimum of 1 hour, although the pork will taste much better if marinated overnight.
3. Preheat the oven to 180C/fan 160C/gas mark 4.
4. When you are ready to cook the pork, preheat a large ovenproof frying pan over a medium heat and add the oil.
5. 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 nice seared crust.
6. It may blacken somewhat because of the sugars in the marinade, but dont worry this doesnt mean the meat is burnt.
7. Brush some of the leftover marinade evenly on to 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 5 minutes.
8. While the pork rests, pour the remaining marinade into a small pan and heat gently until it bubbles.
9. Once rested, cut the fillet into 5cm (2in) thick medallions or thinly slice.
10. Serve with a drizzle of the marinade.

quince paste, pomegranate juice, molasses, honey, salt, ground cumin, ground cinnamon, olive oil

Taken from www.lovefood.com/guide/recipes/28740/quince-and-pomegranate-glazed-pork-recipe (may not work)