Sweet and Sour Pork Fillet
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon cornflour (plus extra to coat the pork strips)
- 4 tablespoons red wine
- 300 ml passata
- 150 ml apple juice (unsweetened)
- 2 tablespoons vinegar (red wine)
- 2 tablespoons sugar (brown light soft)
- 1 tablespoon tomato puree
- salt & freshly ground black pepper (to taste)
- 600 g pork fillets (or pork tenderloin cut ino strips)
- 2 onions (thinkly sliced)
- 2 tablespoons oil (light olive)
- 2 garlic cloves (finely chopped) (optional)
directions
- In a jug or bowl, blend the cornflour with the red wine until smooth, then stir in the passata, apple juice, vinegar, sugar, tomato puree and seasoning mixing well. Set aside. In a large bowl, lightly coat the strips of pork with additional cornflour. Set aside.
- Place the onions in the actifry pan, then drizzle the oil evenly over the onions. Cook for 5 minutes. Add the prepared pork nd garlic, if using to the actifry and cook for 5 minutes.
- Stir the pork to separate the pieces, then stir in the prepared sweet and sour sauce. Cook for a further 10 minutes or until the pork is cooked and tender and the sauce is thickened. Stop the actifry once during cooking and stir the mixture using a wooden spoon or spatula.
- Adjust the seasoning to taste the serve with cooked rice or mashed potatoes and stir fried spring greens or cabbage.
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