Spiced quince-glazed pork loin with rustic corn and leek bake

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the pork loin dry, then rub it with 1 tablespoon olive oil, half of the garlic, 1 teaspoon chili flakes, 1 teaspoon sweet paprika, 1/2 teaspoon dried oregano, 6 g salt, and the black pepper.

2. 2

   Place the pork in a baking dish and roast for 20 minutes at 200 °C / 400 °F.

3. 3

   Meanwhile, make the glaze: in a small saucepan combine the quince paste, dry white wine, mustard, the remaining garlic, 1 teaspoon chili flakes, 1 teaspoon sweet paprika, and 1/2 teaspoon dried oregano. Cook over low heat for 5 to 7 minutes, stirring, until thick and glossy.

4. 4

   Remove the pork from the oven, brush it with half of the quince glaze, and return it to the oven at 180 °C / 350 °F for 25 to 30 more minutes, until cooked through but still juicy. Halfway through, spread the remaining glaze over the top.

5. 5

   While the pork cooks, heat 2 tablespoons of olive oil in a skillet. Sauté the leek and onion with a pinch of salt over medium heat for 8 minutes, until tender. Add the corn kernels, stir for 2 minutes, and remove from the heat.

6. 6

   In a saucepan, heat the milk with the nutmeg until very hot but not boiling. Gradually whisk in the fine cornmeal and cook, stirring constantly, for 3 to 4 minutes until thickened.

7. 7

   Remove the saucepan from the heat and quickly add the leek, onion, and corn mixture, the beaten eggs, 80 g grated Sardo cheese, the fresh parsley, and the remaining salt. Mix well to combine.

8. 8

   Grease a medium baking dish with the butter. Spread in the corn mixture, level the top, and sprinkle with the remaining 40 g grated Sardo cheese.

9. 9

   Bake the rustic corn bake at 190 °C / 375 °F for 25 minutes, until set and golden around the edges.

10. 10

    Let the pork loin rest for 10 minutes out of the oven before slicing. Serve the slices with the pan juices alongside portions of the rustic corn and leek bake.