Oven-Baked Meat with Quince
Juicy and refined in aroma - discover every layer of flavor! Oven-Baked Meat with Quince can be served as a main dish or as an appetizer. The meat is already sliced into pieces, so all that is left is to arrange it on plates. This dish will surprise you with its variety of flavor notes.
Updated : 12 August, 2026
Easy
About 30 min.
Ingredients
1 kilograms
Pork
1
Quince
1 tablespoon
Honey
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake pork with quince in the oven? Prepare all the necessary ingredients. For baking, take a whole boneless piece of pork. You can use pork loin or neck. Rinse the meat and dry it with paper towels. Cut it into slices 1.5–2 cm / about 1/2–3/4 inch thick, not cutting all the way through. Season the meat with salt and spices. Rub the spices into the meat with your hands. Preheat the oven to 200°C / 392°F.
Step 2
How do you prepare the baking dish? Line the dish with foil. Place the sliced meat into the dish.
Step 3
How do you prepare and slice the quince? Wash the quince with a brush to remove all the fuzz. Then cut it into 4 parts, remove the core, and slice the quince. There is no need to peel it.
Step 4
How do you stuff the meat with quince and brush it with honey? Insert the quince slices into the cuts in the meat. Arrange the remaining quince around the piece of meat. Then brush the meat and quince all over with liquid honey. If your honey has crystallized, melt it in a water bath or in the microwave on medium power in 5–10 second bursts, stirring each time. Wrap the meat in foil.
Step 5
How long should you bake meat with quince? Bake the accordion-style meat for about 1.5 hours at 200°C / 392°F. The exact time depends on your oven. About 20–30 minutes before the end of cooking, remove the top layer of foil and leave the meat uncovered in the oven so it browns.
Step 6
How do you know the meat is ready? You can check by piercing the thickest part with a knife: if the juices run clear rather than pinkish, and the fibers give way easily, the dish is perfectly cooked. Transfer the finished meat to a serving dish and serve. Enjoy!
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