Seared Pork Steak & Veggie Fries
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. Team with vibrant veggie fries and a sweet and peppery salad to keep the carbs down. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
zucchini
1
beetroot
1
brown onion
1
apple
1 packet
pork loin steaks
1 bag
mixed salad leaves
1 packet
mint sauce
(May be present: Milk.)
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.
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 mixed salad leaves 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, salad and mint sauce.
