|500 g||pork fillet|
|4 Tbs||vinegar — balsamic|
|salt and freshly ground black pepper|
|15 ml||fresh chillies — 573|
|2||garlic — cloves, finely chopped|
|2||fresh chillies — birds eye, finely chopped|
|1 tsp||fresh ginger — grated|
|1||green pepper — cut into strips|
|1||red pepper — sliced|
|1||yellow pepper — cut into strips|
|2||carrots — cut into strips|
|1 cup||pineapple — chopped|
|sprouts — to serve|
Preheat oven to 190°C.
Rub the pork fillet with olive oil, seasoning and balsamic vinegar. Roast for 30 minutes, turning the fillet half way through. Set aside.
In a wok, heat the olive oil and sauté the garlic, chilli and ginger. Add the vegetables and pineapple; sauté for a few minutes until soft.
Slice the fillet and serve with stir fried vegetables and sprouts. Serve with your choice of starch.
Recipe reprinted with permission of Anina’s Recipes.
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