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Pan Roasted Pork Tenderloin with Quince
  • Quince were probably first cultivated in Persia or the Caucuses and was especially popular among the ancient Greeks and Romans
  • Availability: fall
  • Appearance: green fruit that looks like half apple half pear
  • Flavor: has an intense floral delicious smell, and a quince left out in a room will fill the space with a pleasant fragrance
  • Trivia: generally too astringent to eat raw so they are typically cooked with added sugar; because quinces have a lot of pectin, they keep their shape when cooked. Fell out of favor in the U.S. last century, but are making a comeback because of their unique flavor

1 pork tenderloin (3/4 pound, heritage breed would be good such as Berkshire, Tamworth, Red Wattle, Duroc, Gloucester Old Spot, or Yorkshire)
1 quince
1 tablespoon of olive oil
1 tablespoon of butter
1/2 cup of apple cider
1/4 cup of demi-glace
1 teaspoon of fresh thyme
Salt and pepper


Preheat your oven to 400ºF.

Sprinkle salt and pepper over the pork. In an ovenproof pan on high heat, add the butter and olive oil. Sear the tenderloin on all sides for a few minutes. Add the quince. Put the pan in the oven and roast for about 20 minutes, turning the quince pieces over once until the internal temperature is 160ºF.

Remove the pan from the oven and remove the pork, keeping it warm. With the quince pieces still in the pan, discard the grease, put it back on medium heat and add the apple cider, demi-glace and thyme. Stir and reduce for about 5 minutes until it is almost syrupy. Add salt and pepper.

Slice the pork and arrange the quince pieces around it. Pour the sauce.

Serves 2.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.