Paprika Double Pork Steak & Apple Sauce
with Autumnal Veggie Spinach Toss
A rustic favourite reimagined! Juicy pork steaks rubbed with fragrant paprika, served alongside a golden apple sauce and a medley of roasted seasonal veggies. This is a down-to-earth dish with a touch of warmth and sweetness.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Beetroot
1 packet
Apple Sauce
(May be present: Soy.)
600 g
Pork Loin Steak
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Roast Veggie Mix
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten.)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into 1cm chunks. • Divide roast veggie mix and beetroot between two lined oven trays. Drizzle with olive oil, season with salt and 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.
• In a medium bowl, combine paprika spice blend and a drizzle of olive oil. Add pork loin steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil 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 and rest for 5 minutes.
• In a large bowl, combine roasted veggies with baby spinach leaves. Toss to combine and season to taste. • Slice pork. • Divide paprika pork steak and autumnal veggie spinach toss between plates. Top pork with apple sauce and sprinkle flaked almonds over veggies to serve. Enjoy!
