[Savvy Shortcuts] Paprika Pork Steak & Apple Sauce
with Autumnal Veggie Kale Toss & Walnuts
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
300 g
Pork Loin Steak
2
Garlic
1
Kale
1 packet
Roasted Veggie Mix
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 sachet
Paprika Spice Blend
(Contains: Celery, Mustard; May be present: Soy.)
1 packet
Apple Sauce
(May be present: Soy.)
1
Lemon
1
Beetroot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into 1cm chunks. • Divide roast veg 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.
• Meanwhile, roughly tear kale, discarding any larger pieces of stalk. Halve lemon. Thinly slice garlic. • 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. Cook kale and garlic until fragrant and slightly wilted, 2 minutes. • Remove pan from heat and add a good squeeze of lemon juice. Transfer to a large bowl. Set aside to cool slightly.
• Return frying pan to medium-high heat with a drizzle of olive oil. • 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.
• To bowl with kale, add roasted veggies and another squeeze of lemon juice. Toss to combine and season to taste. • Slice pork. • Divide paprika pork steak and autumnal veggie kale toss between plates. Top pork with apple sauce and sprinkle walnuts over veggies to serve. Enjoy!
