Pork Tenderloins with Quince Puree and Port Wine Gl

Name: Pork Tenderloins with Quince Puree and Port Wine Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 pork tenderloins, 3 pounds total weight, trimmed of excess fat and silverskin; 3 cloves garlic, minced; 1/2 teaspoon crushed red pepper; 3 tablespoons canola oil; 2 tablespoons soy; 2 tablespoons minced fresh ginger; 1 tablespoon apple cider vinegar; 1 tablespoon packed light brown sugar; 2 teaspoons Dijon mustard; 1/2 teaspoon allspice; Salt and freshly ground black pepper; Quince puree, recipe follows; Port wine reduction, recipe follows; 1/2 lemon, juiced, plus 1/2 teaspoon; 6 cups water; 6 quince, peeled; 2 large parsnips; 4 tablespoons sugar; 2 cinnamon sticks; 3 tablespoons heavy cream; 3 tablespoons unsalted butter; 1 1/2 teaspoons salt; Pinch allspice; 4 cups (1 750 ml bottle) Ruby Port wine

Servings: persons

2 to 3 pork tenderloins, 3 pounds total weight, trimmed of excess fat and silverskin
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
3 tablespoons canola oil
2 tablespoons soy
2 tablespoons minced fresh ginger
1 tablespoon apple cider vinegar
1 tablespoon packed light brown sugar
2 teaspoons Dijon mustard
1/2 teaspoon allspice
Salt and freshly ground black pepper
Quince puree, recipe follows
Port wine reduction, recipe follows
1/2 lemon, juiced, plus 1/2 teaspoon
6 cups water
6 quince, peeled
2 large parsnips
4 tablespoons sugar
2 cinnamon sticks
3 tablespoons heavy cream
3 tablespoons unsalted butter
1 1/2 teaspoons salt
Pinch allspice
4 cups (1 750 ml bottle) Ruby Port wine

1
Place the pork tenderloins in a large non-reactive pan.
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.
3
Cover the pork tightly and marinate in the refrigerator for at least 2 hours, and up to 12 hours.
4
Preheat oven to 400 degrees F and remove the pork tenderloins from the marinade.
5
Season pork with salt and pepper and sear on all sides in a hot, ovenproof skillet over high heat.
6
Transfer to oven and cook to an internal temperature of 150, about 12 to 15 minutes.
7
Let rest for 5 minutes before serving with Quince Puree and Port Wine Reduction.
8
In a small, heavy, non-reactive stockpot, add the lemon juice and 6 cups of water.
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.
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.
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.
12
In a large heavy saucepan, bring the Port to a boil over high heat.
13
Continue cooking at a low boil until the wine thickens and reduces to a syrup measuring 1/3 cup, about 20 minutes.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 to 3 pork tenderloins, 3 pounds total weight, trimmed of excess fat and silverskin, 3 cloves garlic, minced, 1/2 teaspoon crushed red pepper, 3 tablespoons canola oil, and more.

Yes, Pork Tenderloins with Quince Puree and Port Wine Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloins with Quince Puree and Port Wine Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions