Instructions

1. Generously season the pork loin with salt and pepper after you have patted it dry with paper towel. Let sit at room temperature for about an hour.
2. Dice carrots, celery and onion.
3. Prepare the quinces by cutting them in quarters, peeling, coring and then cutting them into 1/2 inch cubes (more or less)
4. In a Dutch casserole, pour in the olive oil and heat over medium high heat. Once the oil is hot, brown the meat well on all sides.
5. Once the meat is brown, add the chopped vegetables. Stir well, scraping up the browned bits at the bottom of the pan. Season with salt and pepper. Let this mixture cook for about ten minutes, until the onion is softened.
6. Add the quinces, stir and add a cup of water. Turn down to a simmer, and cover, leaving the lid a bit askew.
7. After about 20 minutes turn the roast over and keep cooking for another 15 minutes.
8. Uncover, add the wine and turn up the heat, letting the wine evaporate. Turn off heat and let the roast rest for at least 10 minutes. If you are not quite ready to serve it yet, just keep the lid on to keep it warm.
9. To serve: Slice the roast into 1/2 slices and arrange on a platter. If the pan juices with the quince have cooled off, heat them and then pour on top of the roast.