Cherry, Thyme & Balsamic-Glazed Pork

While the veggies are roasting, thinly slice the brown onion. In a large frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion, season with salt and cook until lightly browned, 3-4 minutes. Reduce the heat to medium, then add a pinch of sugar and cook until softened, 3-4 minutes. Transfer to a bowl.

While the onion is cooking, finely chop the garlic. Pick and finely chop the thyme leaves. In a small bowl, combine the cherry sauce, balsamic vinegar, brown sugar and the water. Set aside. Season both sides of the pork loin steaks. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: Pork can be served slightly blushing pink in the centre.

Return the frying pan to a medium heat with a drizzle of olive oil. Cook the garlic and thyme until fragrant, 1 minute. Add the cherry sauce mixture and cook until slightly thickened, 30 seconds.

Add the baby spinach leaves and onion to the tray with the roasted veggies and toss to combine.