Tangy pork fillet
For the sauce
Preheat a charcoal barbecue until hot. Lay a large piece of doublethickness foil in a shallow dish. Put the pork fillet in the centre of the foil, and season with salt and pepper.
Heat the marmalade, orange zest and juice, vinegar and Tabasco in a small pan, stirring until the marmalade melts and the ingredients combine. Carefully pour the mixture over the pork, and wrap the meat in the foil, making sure that the parcel is well sealed so that the juices cannot run out.
Place the parcel over the hot barbecue coals, and barbecue for about 25 minutes, turning the parcel occasionally.
For the sauce, heat the oil and sweat the onion for 2–3 minutes until soft. Add the pepper and sauté for a further 3–4 minutes.
Remove the pork from the foil and set on the barbecue rack. Pour the juices into the pan with the onion and green pepper.
Barbecue the pork for a further 10–20 minutes, turning, until cooked through and golden on the outside.
In a small bowl, mix the cornflour with a little of the orange juice to form a paste. Add to the sauce with the remaining orange juice, and cook, stirring, until the sauce thickens. Slice the pork, spoon the sauce over, and serve with rice and a green salad.