Seared Aussie Pork & Veggie Fries
with Caramelised Onion & Mint Sauce- May contain traces of allergens
- Milk
Bursting with paprika, rosemary and thyme, our Aussie spice blend is the perfect seasoning for these juicy pork steaks. Team with vibrant veggie fries and a sweet, peppery salad to keep the carbs down. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
sweet potato
1
beetroot
1
brown onion
1 packet
pork loin steaks
1
apple
1 bag
salad leaves
1 packet
mint sauce
(May be present: Milk.)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, beetroot and sweet potato into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.
• While the onion is cooking, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. • Add pork loin steaks, turning to coat.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate. Cover and set aside to rest for 5 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
• While the pork is cooking, thinly slice apple into wedges. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season, then add salad leaves and apple. • Toss to combine.
• Slice Aussie pork. • Divide pork between plates, spooning over any resting juices. • Top with caramelised onion. Serve with veggie fries, salad and mint sauce. Enjoy!
