-
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.
