Roasted Pork Loin with Quinces and Lady Apples

The beautiful quince, with its creamy yellow skin and its apple-pear shape, is one of autumns nicest gifts. Due to its coarse texture and astringency, the quince cannot be eaten raw. When cooked, it turns a pale pink and releases its sweet aroma and delicate flavoran exotic fusion of guava, pineapple, pear and apple. Baked alongside a pork loin, quinces are pure heaven. If you cannot find Lady apples, substitute quartered Granny Smith apples. And, if you wish, opt only for one or the other fruit and give it star status.
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