I am using up my supply of quince and the combined flavors of this dish are amazing. You will need:
800g pork fillet, cut into chunks
1 clove garlic
1 natural stock cube in 50ml water
1 glass white wine
200g mushrooms, sliced
1/2 teaspoon chopped fresh sage
1/4 teaspoon dried sage
1/2 teaspoon coriander seeds, crushed
salt and pepper
1 large cooking apple or Quince, chopped with skin on
5 tablespoons organic apple vinegar
1 tablespoon grain mustard
Preheat the oven to 180C
Chop the onions and gently saute in olive oil in a large casserole dish. When softened add the pork and lightly brown. Then add the apple or quince and sliced mushrooms. Add the organic apple vinegar, coriander seeds, mustard, sage and season with salt and freshly ground black pepper. Add the stock and wine and cover and simmer for 20 minutes then place in the oven for 45 minutes, stirring from time to time. Take out of the oven,allow to rest for 5 minutes.
Mix together the mascarpone and yoghurt. Add it to the casserole and stir. Garnish with fresh chopped parsley.
Serve with buckwheat, freekah, barley or quinoa.