Fillet of Pork with Pineapple and Peppers

Fillet of Pork with Pineapple and Peppers

 Serves 4

½ medium red capsicum

3 spring onions

1 cup pineapple (cut into 1.5cm chunks)

1 cup pineapple juice

1 teaspoon chicken stock powder

1 teaspoon oyster sauce

1 tablespoon tomato sauce (ketchup)

1 tablespoon soy sauce

½ to 1 teaspoon dried chilli flakes

1 kg (approximately) fillet of pork (in one piece)

Heat the oven to 160°C.  Cut the capsicum into 1cm dice and cut the spring onions into 1cm pieces.  Place in a baking dish (18 x 28cm approximately) with the pineapple, juice, stock powder, oyster sauce, tomato sauce, soy sauce and chilli flakes and stir to combine.  Place the pork in the dish and roll in the mixture.  Place in oven and cook for 45 minutes to 1 hour or until meat is cooked.  If the sauce cooks down too much, add a little extra pineapple juice or water.

Remove meat and rest, covered with foil, for 10 minutes.  Keep the sauce warm in the meantime, keep sauce warm.

Serve the pork with the sauce from the baking dish and seasonal vegetables.

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