A note from our chef
- Combine the spices, cranberry juice, quince paste, pomegranate molasses, honey and salt and mix using a fork.
- Roll pork fillet in the quince mixture, cover with cling film, refrigerate for a minimum of 1 hour however will benefit if marinated overnight.
- On a cool BBQ place the pork fillet (saving the marinade for later) and grill for 5-10 minutes, to ensure charred all over.
- Place the leftover marinade in a pan and heat until bubbling gently. Once rested, cut the fillet into thick medallions, and serve with the marinade.