Roasted apple and quince pork cutlets

280  grams		4 x pork cutlets
100  grams		quince paste
2		apples
1  tablespoon		oregano
50  grams		olive oil

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Preheat oven to 200 degrees. Using a small knife score the fat and rind of the cutlets. Brush the rind with oil and place on a baking tray lined with parchment paper.. sprinkle with salt and pepper and spread the flesh with quince paste. Top with apple slices and oregano and brush with olive oil. Roast for 20 minutes or until the skin is crisp and apple is golden. Serve with steamed greens.