Tangy Pork Fillet

Ingredients:

For the Pork:
400g pork fillet
3 tbsp orange marmalade
finely-grated zest of 1 orange
juice of 1 orange
1 tbsp white wine vinegar
dash of Tabasco sauce
salt and freshly-ground black pepper, to taste

For the Sauce:
1 tbsp olive oil
1 small onion, chopped
1 small green bell pepper, de-seeded and sliced thinly
1 tbsp cornflour (cornstarch)
150ml orange juice

cooked rice, to accompany
mixed salad leaves, to accompany

Method:

Line a shallow dish with a double layer of kitchen foil. Arrange the pork fillet in the centre and season well.

Combine the marmalade, orange juice and orange zest in a small pan with the vinegar and Tabasco sauce. Heat gently, stirring constantly, until the marmalade melts and all the ingredients combine together.

Take off the heat then pour this mixture over the pork. Wrap the meat in the foil, ensuring that the parcels is well sealed to ensure that the juices cannot run out. Place over hot coals and barbecue for about 25 minutes, turning occasionally, until the pork is cooked through. Remove from the barbecue and set aside to rest for 10 minutes.

In the meantime, heat the oil in a pan or wok and use to fry the onion for about 3 minutes, or until soft but not coloured. Add the bell pepper strips and stir-fry for about 3 minutes more, or until tender.

When the pork has rested, remove from the foil and place on a rack. Pour the juices from the foil into the pan with the onions.

Return the pork to the barbecue and continue cooking, turning frequently, for 15 minutes more, or until golden brown on the outside.

Mix the cornflour with the orange juice to from a slurry. Add this to the sauce and cook, stirring constantly, until the sauce thickens.

Slice the pork, arrange on a serving dish, pour over the sauce and serve.