When teriyaki sauce and a hot pan collide, you get these deliciously caramelised pork loin steaks. Serve them with a refreshing cucumber and apple salad, plus an addition of sesame fries, perfect for soaking up any extra sauce!
Always refer to the product label for the most accurate ingredient and allergen information.
mixed sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
teriyaki sauce(ContainsSesame, Gluten, Soy)
mixed salad leaves
pork loin steak
soy sauce(ContainsGluten, Soy)
rice wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Spread the fries over an oven tray lined with baking paper. Season with salt, drizzle with olive oil and sprinkle with mixed sesame seeds. Toss to coat and bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time! TIP: If your oven tray is crowded, separate across two trays.
While the fries are baking, thinly slice the cucumber into half-moons. Thinly slice the apple (unpeeled) into batons. Roughly chop the coriander.
In a small bowl, combine the teriyaki sauce, brown sugar, soy sauce and water. Set aside.
In a medium bowl, combine a generous drizzle of olive oil and the rice wine vinegar, then season with salt and pepper. Add the mixed salad leaves, cucumber and apple. Just before serving, toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
Season the pork loin steaks with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside. Return the pan to a medium-high heat. Add the teriyaki glaze and cook until reduced slightly, 2-3 minutes. Remove from the heat and return the pork to the pan. Toss to coat in the glaze. TIP: Pork can be served slightly blushing pink in the centre.
Slice the pork. Divide the sesame fries, cucumber and apple salad and teriyaki-glazed pork between plates. Spoon over any excess glaze from the pan and garnish with the coriander. Serve with the garlic aioli.