Pork with quince sauce and watercress recipe
This recipe for pork with quince sauce and watercress comes from Craft London on the Greenwich Peninsula. It's really easy to prepare, but makes a delicious and impressive dinner party main.
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Cooking tools:
- Blender
- Instant-read thermometer
- Roasting pan
- Skewer
- Oven
- Chef's knife
- Cutting board
Ingredients
- 1kg pork loin on the bone skin removed
- 30g quince paste or membrillo
- 40ml olive oil
- 1 lemon juiced
- a bunch watercress
- 1 tbsp Dijon mustard
- 50g pickled cucumber or gherkins
- 4 tbsp rapeseed oil
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