Our crowd-pleasing Aussie spice blend is all you need to perk up juicy pork steaks. Sear them in the pan while the fries bake, and complete the dish with a quick peppercorn mayo and simple salad, spruced up with delicate bocconcini bites.
This recipe is under 650kcal per serving.
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.
pork loin steaks
Aussie spice blend(May be present Gluten)
Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place 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 fries between two trays.
Meanwhile, lightly crush black peppercorns (see ingredients) in a pestle and mortar or in their packet using a rolling pin. In small bowl, combine crushed peppercorns and mayonnaise.
Little cooks: Take charge by combining the ingredients for the mayo!
In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks, tossing to coat.
When fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. Cover, then set aside to rest for 5 minutes.
While pork is cooking, thinly slice cucumber into half-moons. Roughly chop tomato. Halve pearl bocconcini. In large bowl, combine a drizzle of balsamic vinegar and olive oil. Add pearl bocconcini, mixed leaves, cucumber and tomato. Toss to combine, then season to taste.
Little cooks: Take the lead by tossing the salad!
Slice the homestyle pork. Divide pork, fries and bocconcini salad between plates. Serve with peppercorn mayo.
Little cooks: Add the finishing touch by drizzling over the peppercorn sauce!