Double Cherry & Balsamic-Glazed Pork

• While the veggies are roasting, thinly slice onion. • In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. • Add onion, season with salt and cook until lightly browned, 3-4 minutes. • Reduce 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 garlic. • In a large bowl, combine barbecue seasoning and a drizzle of olive oil. Add pork loin steaks and turn to coat. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork in batches until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• In a small bowl, combine garlic, cherry sauce, the balsamic vinegar, brown sugar and the water. Set aside. • Return the frying pan to medium heat with a drizzle of olive oil. Cook cherry sauce mixture until slightly thickened, 1 minute. • Remove from heat, then return pork to the pan and turn to coat in glaze.

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