2 cloves garlic
¼ onion
1 teaspoon of salt or to taste
½ tablespoons peppercorns
3 lbs. Pork loin
3 tablespoons vegetable oil
4 quinces, peeled, cored, and cut into wedges
4 small, firm, peaches, peeled, pitted, and cut into wedges
1 cup heavy cream
salt and pepper to taste

8 servings

Grind the garlic, onion, salt, and peppercorns to to a paste with a morter and pestal. Rub the mixture all over the pork and let rest for 20 to 30 minutes.

Heat the oil in a pot and brown the pork on all sides. Add the water, cover, and cook over low heat until the meat is tender, about 1 to 1 ½ hours.

To make the sauce: Roast the chiles over an open flame or under a broiler, turning to char on each side. Seal immediately in a plastic bag for 10 minutes to sweat.

Wearing rubber gloves, peel the chiles under running water, removing the stems, seeds and veins. Cut into strips..

In a large frying pan, heat the oil and add the chiles and quinces. Cook, stirring constantly over medium heat until the quinces begin to soften. Add the peaches and cook until fruit is soft but still in tact Add the cream, and salt and pepper to taste, then cook further for 5 more minutes.

When the pork is cooked, remove the meat from the pot, spoon off the excess fat from the surface of the remaining liquid. Boil the liquid until reduced to ½ cup. Add the chile sauce to the juices and return the loin, sliced if you prefer, to the pot to reheat. Serve.