Seared Aussie Pork & Rainbow Veggies
with Caramelised Onion & Mint Sauce
Bursting with paprika, rosemary and thyme, our Aussie spice blend is the perfect seasoning for these juicy pork steaks. Teamed with vibrant veggies and sweet caramelised onion, here's a lower carb meal that's as tasty as it looks.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Beetroot
1
Brown Onion
1
Carrot
1 packet
Mint Sauce
(May be present: Milk.)
300 g
Pork Loin Steak
1 sachet
Aussie Spice Blend
1 packet
Spinach & Rocket Mix
1
Zucchini
Utensils
Cooking Steps
• See 'air fryer tips!' (below). Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and beetroot into bite sized chunks. • Place veggies 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 veggies 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, in a medium bowl, combine Aussie spice blend and a drizzle of olive oil. • 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, in a medium bowl, combine a drizzle of vinegar and olive oil.
• Season, then add spinach & rocket mix. Toss to combine.
• Slice pork.
• Divide pork between plates, spooning over any resting juices.
• Top with caramelised onion. Serve with veggies, salad and mint sauce.
