Quince in the sleeve

Tender pork baked in the oven in a sleeve can become even more tender if you cook it with fruit, because it is fruit juices that perfectly soften the meat fibers. Pork will not only melt in your mouth, but will also acquire original notes if you bake it with quince. The unusual taste of quince, sweetish but with a tart tint, will nourish tender meat, and a light marinade of liquid honey will go equally well with both pork and quince.

1. Calories
   234,12 kcal
2. Protein
   7,3 gram
3. Fat
   20,11 gram
4. Carbohydrates
   6,58 gram
5. ~ Time
   1 H 35 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Pork neck

   ---

   
   500 g
2. Quince
   2 pcs. = 400 g
3. Honey

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   1 tbsp. l. = 28 g
4. Paprika

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   1 tsp. = 3 g
5. Salt

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   1 tsp. = 7 g
6. A mixture of peppers

   ---

   
   0.7 tsp. = 2.1 g
7. Olive oil

   ---

   
   2 tbsp. l. = 34 g

Steps:

1. 
   Rinse pork in cool water and pat dry with paper towels. Wash the quince well, cut into 4 parts and remove the core. Wash the bell pepper, cut in half, remove the stem and seeds. Prepare a baking sheet and baking sleeve.
2. 
   Prepare the meat and quince. Cut the pork into pieces 3-4 cm in size. Rub each piece with salt, paprika and a mixture of peppers on all sides. Cut the quince into slices approximately 1 cm thick. Chop the bell pepper into strips.
3. 
   Bake pork with quince. Preheat the oven to 180 degrees. Place meat, bell pepper and quince slices in a deep bowl. Add liquid honey and olive oil to them, mix well. Place the ingredients into a baking sleeve and close tightly. Place the sleeve with meat and quince on a baking sheet and bake in the oven for 1 hour.
4. 
   Remove the finished meat with quince and pepper from the sleeve and transfer it to a serving plate. Serve as a separate dish.