Ingredients

• 400g/14oz pork fillet
• trimmed
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 50g/1¾oz unsalted butter
• 110g/4oz sugar
• 90g/3½oz butter
• ½ lemon
• juice only
• 500g/1lb 2oz quince
• peeled
• cores removed
• chopped
• 50g/1¾oz unsalted butter
• 1 head chard
• leaves removed and shredded
• 200ml/7fl oz pork jus or gravy

Directions

• For the pork fillet
• preheat the oven to 200C/400F/Gas 6.
• Season the pork fillet with salt and freshly ground black pepper.
• Heat an ovenproof frying pan until hot
• add the oil then the pork fillet
• and sear until golden-brown on all sides (about 30-45 seconds on each side).
• Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for five minutes in the pan.
• For the quince
• heat the sugar
• 40g/1½oz of the butter and the lemon juice with 500ml/18fl oz water in a non-reactive saucepan until the sugar is dissolved and the mixture is well combined.
• Add the quince and bring the mixture to the boil. Reduce the heat and simmer until the quince has softened. Strain off the liquid
• reserving a few tablespoonsful.
• Transfer half of the quince to a food processor and blend to a smooth purée. Pass the purée through a fine sieve
• loosening the strained mixture with a little of the reserved cooking liquid if necessary.
• Put the quince purée in a clean saucepan. Season
• to taste
• with salt and freshly ground black pepper
• and cover with cling film until required.
• For the rest of the quince
• heat the remaining butter in a frying pan and
• once hot
• add the quince and fry for 1-2 minutes.
• For the wilted chard
• heat the butter in a large pan and once hot add the chard and cook until wilted.
• To serve
• slice the pork and divide between two serving plates. Add the purée
• fried quince and wilted chard.