Homestyle Pork Loin Steaks & Fries
with Bocconcini Salad & Peppercorn Mayo
- Milk
- Eggs
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 and under 40g carbohydrates per serving.
Ingredients
2
potato
1 sachet
black peppercorns
1 sachet
Aussie spice blend
1 packet
pork loin steaks
1
cucumber
1
tomato
1 packet
Pearl Bocconcini
(Contains: Milk)
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains: Eggs)
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries 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 in a pestle and mortar or in their packet using a rolling pin. • In small bowl, combine crushed peppercorns and mayonnaise.
• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks, turning to coat.
• When the 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.
TIP: The spice blend will char slightly in the pan, this adds to the flavour
• While the pork is cooking, thinly slice cucumber into half-moons. • Roughly chop tomato. • Halve pearl bocconcini. • In large bowl, combine a drizzle of the balsamic vinegar and olive oil. Add pearl bocconcini, mixed salad leaves, cucumber and tomato. Toss to combine, then season to taste.
• Slice pork. • Divide pork, fries and bocconcini salad between plates. • Serve with peppercorn mayo. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Aussie spice blend on the pork was a standout, delivering bold, well-seasoned flavour that many found reminiscent of a good pub meal. The peppercorn mayo was frequently praised as a highlight, though those who dislike pepper may want to use it sparingly.
- Ease of prep: Most found this a quick and straightforward weeknight meal, with simple steps that even beginner cooks handled confidently.
- Suggestions: If the spice blend chars in the pan, try sprinkling it over the pork after each side is seared, then give it a quick cook on each side again to avoid burning. Some found thick steaks tricky to cook evenly and recommend butterflying them; adding an extra potato also helped stretch the chips for larger households.
- Leftovers: Sliced pork packed up well for lunch the next day, and some enjoyed it wrapped in a flatbread with the salad.
- Portions: A few felt the pork quantity was on the smaller side, particularly for four people, and suggested adding an extra potato to bulk up the chips.
