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Ingredients

• 4 quinces, peeled, quartered and cored
• 1 1/2 cups unsweetened white grape juice
• 1 1/2 cups unsweetened apple juice
• 1 lemon zest strip, 3 inches long
• 2 Tbs. olive oil
• 1 Tbs. Dijon mustard
• 1 Tbs. finely chopped fresh rosemary
• 1 Tbs. minced shallot
• 1 boneless pork loin, about 3 lb.
• Salt and freshly ground pepper, to taste
• 12 Lady apples, unpeeled, left whole and cored
  through the bottom

Description

The Beautiful Quince, With Its Creamy Yellow Skin And Its Apple-pear Shape, Is One Of Autumns Nicest Gifts. Due To Its Coarse Texture And Astringency, The Quince Cannot Be Eaten Raw. When Cooked, It Turns A Pale Pink And Releases Its Sweet Aroma And Delic

Williams-Sonoma