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5081264-LR ACTIFRY GB TEFAL
Sweet and sour
pork fillet
I n g r e d i e n t s
•
1
cornflour, plus extra to
coat the pork strips
•
4
red wine
•
300 ml (1/2 pint) passata
•
150 ml (1/4 pint) unsweetened
apple juice
•
2
red wine vinegar
•
2
light soft brown sugar
•
1
tomato puree
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,
1
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.
2
Cook for 5 minutes. Add the prepared pork and 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
3
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 and serve with cooked rice or mashed potatoes
4
and stir-fried spring greens or cabbage.
V a r i a t i o n s
•
Use lean beef, lamb or chicken breast in place of pork.
N u t r i t i o n n o t e s
Rich in protein.
N u t r i t i o n i n f o r m a t i o n p e r s e r v i n g
465 kcal / 1954 kJ
•
Protein: 51 g
•
Fat: 17 g
13/03/07
9:59
Page 40
•
Salt and freshly ground black
pepper, to taste
•
600 g (1 lb 5 oz) pork fillet or
pork tenderloin, cut into strips
•
2 onions, thinly sliced
•
2
light olive oil
•
2 cloves garlic, finely chopped
(optional)
•
Saturated fat: 5 g
•
Carbohydrate: 25 g
• Serves: 4
• Preparation - 15min
• Cooking - 20min
•
Fibre: 1 g
•
Salt: 1.1 g
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