Seared Pork Steak & Veggie Fries
with Apple Salad & Caramelised Onion
- Eggs
- May contain traces of allergens
Bursting with paprika, rosemary and thyme, our Aussie spice blend is the perfect seasoning for these juicy pork steaks. Teamed with vibrant veggie fries 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 30g carbohydrates per serving.* *The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.*
Ingredients
1
carrot
1
zucchini
1
beetroot
1
brown onion
1
apple
1 packet
pork loin steaks
1 bag
spinach & rocket mix
1 packet
garlic aioli
(Contains: Eggs;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
½ tbs
water
1 tsp
brown sugar
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, zucchini and beetroot into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the fries are baking, thinly slice the brown onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring regularly, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, the water and brown sugar. Mix well and cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While the onion is cooking combine the Aussie spice blend and a drizzle of olive oil in a medium bowl. Add the pork loin steaks, turning to coat.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Remove from the heat.
TIP: Pork can be served slightly blushing pink in the centre.
While the pork is cooking, thinly slice the apple. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the spinach & rocket mix and apple. Toss to combine.
Slice the Aussie-spiced pork. Divide between plates, spooning over any juices from the pan. Top with the caramelised onion. Serve with the veggie fries, apple salad and garlic aioli.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Aussie spice blend on the pork, while the caramelised onion and apple salad added delightful complexity.
- Ease of prep: Quick and simple to prepare, though some found prepping the veggie fries took the longest time.
- Suggestions: Consider adding the zucchini later, as it cooks faster than beetroot. Some added sweet potato or regular potato to bulk up the fries.
- Leftovers: The pork and veggies reheated well, but the salad didn't keep as nicely for later meals.
- Portions: Several mentioned needing more veggie fries, especially for four people, as they shrink when cooked.
