Pre-heat oven to 220°C

Score rind carefully in thin strips using a Stanley knife. Rub in the oil and salt

Place roast in the baking dish rind side up and place into the pre-heated oven at 220°C for 20 minutes then reduce oven temperature to 180°C for 25 minutes per 500g

Place prepared quince and pears into a saucepan with the cinnamon sticks, pink grapefruit juice, lemon peel, juice and sugar. Bring to the boil then simmer until fruit is tender. Remove fruit and set aside

Continue to reduce liquid until it is syrupy, coat fruit well

Rest pork prior to slicing and serving it with glazed quince and pears drizzled with a little syrup