250 ml, 375 g SELECTED VARIETIES
1.65 - 1.75 L SELECTED VARIETIES
Mix the wine, sage and cinnamon in a bowl.
Place the pork in this mixture and refrigerate for 1 hour.
Heat the oil in a large skillet. Brown the onion and garlic.
Add the pork and marinade. Bring to a boil and cook for 5 to 6 minutes.
Add the fruit and continue cooking for 1 minute.
Mix the juice and cornstarch. Add to the skillet and cook until thickened, stirring constantly. Season.
Serve on rice.
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