Aussie Spiced Pork & Caramelised Onion
with Veggie Fries & Garden Salad
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 low-carb affair!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
zucchini
1
beetroot
1
red onion
1 punnet
cherry tomatoes
1 packet
pork loin steaks
1 bag
spinach & rocket mix
1 packet
garlic aioli
(Contains: Eggs;)
1 sachet
Aussie spice blend
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, zucchini and beetroot into fries. Spread over a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
While the veggie fries are roasting, thinly slice the red onion. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the onion, stirring , 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, halve the cherry tomatoes. 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 mediumhigh 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). Remove from the heat.
In a medium bowl, combine a drizzle of white wine vinegar and a drizzle of olive oil. Season. Add the spinach & rocket mix and cherry tomatoes 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, salad and garlic aioli.
