Pork loin roasted with quinces

Ingredients for 4 persons:

1.200 kg of boneless pork loin, Carneiro e Salgueirinho, Lda.
500 gr. quinces.
2 onions
5 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon pepper
1 laurel branch
2 teaspoons sweet chili
0.5 L of white wine
salt

How to make:

Season the meat with salt, garlic, pepper, bay leaf, paprika and the olive oil. Sprinkle with white wine and leave to marinate a few hours (if possible eve).

Cut onions into rings and place in bottom of a baking dish. Place the pork on the onions and chop the pork with the tip of a knife, to entrench best seasoning, and sprinkle over. Sprinkle with olive oil. Add the peeled quinces, and parties to the buds and sprinkled with sugar and bake at 175 degrees for 01.30h.
Follow the roast, turning and basting with the sauce several times.

Serve with salad or boiled greens.