Sweet & Savoury Glazed Pork
with Roast Veggie Toss & Flaked Almonds- Almond
- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
Sear juicy pork steaks with our Aussie spice blend, then whip up a sweet and savoury, garlic-infused glaze to pour over them just before serving, and you'll be saying "Yum" with every mouthful. *This recipe is under 650kcal per serving.*
Ingredients
2
sweet potato
1
beetroot
1
carrot
1 clove
garlic
1 sachet
Aussie spice blend
1 packet
pork loin steak
1 packet
Sweet & Savoury Glaze
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Walnut, Macadamia, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio.)
Not included in your delivery
1
olive oil
2 tsp
balsamic vinegar
1 tbs
brown sugar
1 tbs
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Cut beetroot and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• While the veggies are roasting, finely chop garlic. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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.
• In a small bowl, combine garlic, sweet & savoury glaze, the balsamic vinegar, the brown sugar and the water. • Return frying pan to medium heat with a drizzle of olive oil. Cook the glaze mixture until slightly thickened, 1 minute. • Remove pan from heat, then return pork to the pan and turn to coat in the glaze.
• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. • Gently toss to combine.
• Slice the sticky glazed pork. • Divide pork, roast veggie toss between plates. Top the veggie toss with flaked almonds. • Spoon sticky glaze over pork to serve. Enjoy!
