Sweet and Sour Pork Fillet

• 1 ActiFry spoon cornflour, plus extra to coat the pork strips
• 4 ActiFry spoons red wine
• 300ml passata
• 150ml unsweetened apple juice
• 2 ActiFry spoon red wine vinegar
• 2 ActiFry spoon light soft brown sugar
• 1 ActiFry spoon tomato puree
• Salt and freshly ground black pepper, to taste
• 600g pork fillet or pork tenderloin, cut into strips
• 2 onions, thinly sliced
• 2 ActiFry spoons light olive oil
• 2 cloves garlic, finely chopped (optional)

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 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 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 and stir-fried spring greens or cabbage.