Double Sticky Onion-Topped Pork & Roast Veggies
with Spinach-Rocket Salad & 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. Teamed with vibrant veggies and sweet caramelised onion, here's a lower carb meal that's as tasty as it looks.
Ingredients
1
Beetroot
1
Brown Onion
1
Carrot
1 packet
Mint Sauce
(Contains: May contain traces of allergens, Milk;)
600 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 large 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. Enjoy!
