[Low carb] Garlic & Herb Pork
with Sage Crumb & Veggie Toss
- Eggs
- Mustard
- Wheat
- Gluten
- Milk
- May contain traces of allergens
- Gluten
- Soy
Ingredients
300 g
Pork Loin Steak
1 packet
Baby Spinach Leaves
1
Garlic
1 packet
Mustard Mayo
(Contains: Eggs, Mustard; May be present: Milk.)
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 sachet
Thyme
1
Carrot
1
Beetroot
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot and carrot into small chunks. Cut the brown onion into wedges. • Place veggies on lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• While the veggies are roasting, pick thyme leaves. Finely chop garlic. • In a medium bowl, combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil.
• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add garlic and thyme cook until fragrant, 1-2 minutes. Season to taste. • Transfer to a small bowl and set aside.
• Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Toss baby spinach leaves and a drizzle of white wine vinegar on the baking tray with the roasted veggies.
• Divide garlic & herb pork steaks, roast veggie toss between plates. • Drizzle mustard mayo over the pork. • Sprinkle sage crumb over steak to serve.
