Seared Aussie Pork & Rainbow Veggies
with Caramelised Onion & Mint Sauce
- May contain traces of allergens
- Milk
Bursting with paprika, rosemary and thyme, our Aussie spice blend is the perfect seasoning for these juicy pork steaks. Teamed with vibrant veggies and sweet caramelised onion, here's a lower carb meal that's as tasty as it looks. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Beetroot
1
Brown Onion
1
Carrot
1 packet
Mint Sauce
(May be present: Milk.)
300 g
Pork Loin Steak
1 sachet
Aussie Spice Blend
1 packet
Spinach & Rocket Mix
1
Zucchini
Utensils
Cooking Steps
• See 'air fryer tips!' (below). Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and beetroot into bite sized chunks. • Place veggies 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 veggies between two trays.
• Meanwhile, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• While the onion is cooking, in a medium bowl, combine Aussie spice blend and a drizzle of olive oil. • Add pork loin steaks, turning to coat.
• Wipe out frying pan, then return to medium high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate. Cover and set aside to rest for 5 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the juicy pork and mint sauce combo, though some found the sauce too sweet. The Aussie spice blend and caramelised onion were praised.
- Ease of prep: Customers found this meal quick and simple to prepare, with one mentioning their 12-year-old cooked it successfully.
- Suggestions: Several suggested adding variety to the salad with nuts, cheese, or different veggies. Some recommended barbecuing the pork for extra flavour.
- Leftovers: The rainbow veggies were a hit, with roasted beetroot surprising some as a delicious addition to the vegetable mix.
- Portions: The pork steaks were consistently described as good-sized and of excellent quality.
