Aussie-Spiced Pork Steak & Veggie Fries
with Caramelised Onion- Eggs
- May contain traces of allergens
Bursting with paprika, rosemary and thyme, our Aussie spice blend is the perfect seasoning for these juicy pork steaks. Teamed with vibrant veggie fries and sweet caramelised onion, here's a lower cal meal that's as tasty as it looks. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
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
1 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 the fries over a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake until tender, 20-25 minutes.
While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring regularly, until softened, 5-6 minutes. Reduce the heat to medium, then 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 onions are cooking, halve the cherry tomatoes. In a medium bowl, combine the Aussie spice blend with a drizzle of olive oil. Add the pork loin steaks, turning to coat.
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). Remove from the heat.
TIP: Pork can be served slightly blushing pink in the centre.
In a medium bowl, combine the white wine vinegar with a drizzle of olive oil. Season, then add the spinach & rocket mix and cherry tomatoes. Toss to combine.
Slice the Aussie-spiced pork steak and divide between plates. Spoon over any remaining pan juices and top with the caramelised onion. Serve with the veggie fries, salad and garlic aioli.
