Serves 2 – 4 depending on the size of the pork fillet
1 pork fillet
1 tablespoon Alfa One Rice Bran Oil
1 small onion
2 cloves garlic
2 tablespoons Alfa One Rice Bran Oil
¼ teaspoon chilli flakes
2 teaspoons grated root ginger
2 tablespoons white vinegar
1 tablespoon cornflour
½ cup orange juice
4 large feijoas
Trim the silver-skin from the pork fillet. Brush the fillet with Alfa One Rice Bran Oil. Bake at 190 degrees C allowing 25 minutes per 500 grams.
Rest for 5 minutes before slicing and serving with Feijoa Sauce.
Peel onion and chop finely. Crush, peel and chop garlic. Heat the Alfa One Rice Bran Oil in a medium saucepan and sauté the onion and garlic over a low heat for 5 minutes or until clear. Add the chilli flakes and ginger and cook for 2 minutes. Mix the vinegar and cornflour together until smooth. Mix into the orange juice. Peel the feijoas and mash with a fork. Add to the onion mixture with the orange juice mixture. Bring to the boil, stirring until the sauce boils and thickens. Puree with a stick blender, in a blender or food processor. If you have none of these, sieve through a coarse sieve. Reheat sauce and serve.