- 1 x 1.2 - 1.5 kg pork loin roast, rind on
- Olive oil
- Flaked salt
- 2 quince, peeled and quartered
- 3 pears, peeled and halved
- 2 cinnamon sticks
- 500ml pink grapefruit juice
- 1 lemon, peeled and juiced
- 1 cup sugar
| - 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
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