Pork Fillet with Passion Fruit, Orange and Honey Sauce

Preparation Method

Sweet potatoes
1. Peel and cut the sweet potato into large chunks.
2. In a pan of boiling salted water, cook the potatoes over a medium heat until they are slightly soft and cooked.
3. Drain the water, allow to dry well and, close to serving time, sauté in a deep, wide, Teflon-coated frying pan with Delícia Creamy Margarine until golden brown. Add salt and set aside warm.

PIG FILE
1. Season the piece of pork fillet with salt and black pepper.
2. Heat a large, wide Teflon-coated frying pan, add the Delícia Creamy Margarine and let it melt.
3. When it's hot, add the steak and brown it on all sides.
4. Once it's well browned, remove it from the pan, place it in a small baking dish, drizzle with the mixture of white wine and orange juice, cover with aluminum foil and bake in a preheated oven at 170°C for 40 minutes.
5. Remove the foil and bake, basting occasionally, for another 20 minutes.
6. Remove from the oven, spread 1 tablespoon of honey over the surface of the meat and brown for another 10 minutes. Remove from the oven, place the fie on a platter, place the roasting pan over the flame of the stove, add 1 cup of water and boil for 5 minutes, scraping the bottom continuously.
7. Remove from the heat, strain the sauce through a sieve and pour into a small saucepan.

Sauce
1. Add the passion fruit pulp, the honey (remaining) and the cornstarch to the sauce at the bottom of the pan, mix well and cook over a medium heat, stirring constantly, for another 3 minutes or until a homogeneous sauce is formed.
2. Then serve over the sliced loin, accompanied by the sautéed sweet potatoes and red cabbage.