
This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Place the olive oil, rosemary, salt and fennel seeds in a bowl and mix well to combine. Add the pork slices and toss to coat them evenly.
2.Heat the extra oil in a frypan over a medium heat. Add the pork slices and cook them for 3-4 minutes on each side, or until the juices run clear.
3.Transfer the pork slices to a plate and cover them with foil to keep them warm.
4.Add the orange juice, orange zest and quince paste to the pan. Simmer for 2 minutes until the sauce thickens slightly. Season to taste with the salt and pepper. This dish is delicious served with crispy potatoes and green beans topped with toasted sliced almonds.