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1
Place the pork tenderloins in a large non-reactive pan.
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2
In a mixing bowl combine all remaining ingredients except salt and pepper and pour over the pork tenderloin, turning over to coat both sides.
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3
Cover the pork tightly and marinate in the refrigerator for at least 2 hours, and up to 12 hours.
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4
Preheat oven to 400 degrees F and remove the pork tenderloins from the marinade.
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5
Season pork with salt and pepper and sear on all sides in a hot, ovenproof skillet over high heat.
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6
Transfer to oven and cook to an internal temperature of 150, about 12 to 15 minutes.
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7
Let rest for 5 minutes before serving with Quince Puree and Port Wine Reduction.
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8
In a small, heavy, non-reactive stockpot, add the lemon juice and 6 cups of water.
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9
Peel, core and quarter the quince, and peel the parsnips and cut into 1/2-inch slices, then place in the lemon water to prevent discoloration.
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10
Bring the quince, parsnips, lemon water, 2 tablespoons sugar, and cinnamon sticks to a boil over high heat, and gently boil until very tender, about 20 to 30 minutes.
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11
Remove the fruit with a slotted spoon to the bowl of a food processor, and in batches, process with 3 tablespoons reserved cooking liquid, heavy cream, butter, remaining 2 tablespoons sugar, salt, remaining 1/2 teaspoon lemon juice and allspice until very smooth.
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12
In a large heavy saucepan, bring the Port to a boil over high heat.
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13
Continue cooking at a low boil until the wine thickens and reduces to a syrup measuring 1/3 cup, about 20 minutes.
