Aussie Spiced Pork Steak & Caramelised Onion
with Rainbow Veggie Fries & Garden Salad
- Eggs
- May contain traces of allergens
We've elevated this classic dish by giving our succulent pork steaks a coat of our tasty Aussie spice blend, then topping them off with caramelised onion. Add roasted veggie fries and a crisp garden salad to make it a colourful and nutritious affair!
Ingredients
1
carrot
1
zucchini
1
beetroot
1
red onion
1
cucumber
1 packet
pork loin steaks
1 sachet
Aussie spice blend
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs)
Not included in your delivery
Olive Oil
1 tbs
balsamic vinegar
½ tbs
water
1 tsp
brown sugar
drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot (unpeeled), zucchini and beetroot into 1cm fries. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat and bake until tender, 20-25 minutes.
While the veggie fries are baking, thinly slice the red onion. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Reduce the heat to medium and add the balsamic vinegar, water and brown sugar. Mix well and cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While the onion is cooking, thinly slice the cucumber into rounds. In a medium bowl, combine the pork loin steak, Aussie spice blend and a drizzle of olive oil.
Wipe out the frying pan and return to a medium- high heat with a drizzle of olive oil. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest for 5 minutes.
In a medium bowl, combine a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the mixed salad leaves and cucumber and toss to combine.
Slice the Aussie pork steak and divide between plates. Pour over any remaining pan juices and top the pork with the caramelised onion. Serve with the veggie fries, mixed salad and garlic aioli.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Aussie spice blend on tender pork, while the caramelised onion was a standout hit.
- Ease of prep: Simple to prepare with quick cooking times, though some found veggie roasting times needed adjustment.
- Suggestions: For crispier results, cook zucchini separately from denser veggies. Try adding cucumber to brighten up the salad.
- Leftovers: Several customers enjoyed having enough for a second meal, especially when cooking for one.
- Portions: Some found the pork servings small; consider adding extra for heartier appetites.
