Seared Aussie Pork & Veggies
with Caramelised Onion & Mint Sauce- May contain traces of allergens
- Milk
Ingredients
1 packet
Spinach & Rocket Mix
300 g
Pork Loin Steak
1
Beetroot
1
Zucchini
1 packet
Mint Sauce
(May be present: Milk.)
1 sachet
Aussie Spice Blend
Rocket
1
Brown Onion
1
Carrot
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. Cover to keep warm.
• While 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.
• While pork is resting, in a medium bowl, combine spinach & rocket mix, a drizzle of olive oil and white wine vinegar. Season. • Slice Aussie pork. • Divide pork between plates, spooning over any resting juices. • Top with caramelised onion. Serve with veggies, salad and mint sauce. Enjoy!
