Mustard & Apricot-Glazed Pork Steak
with Roast Veggie Toss & Garlic Aioli- Eggs
- Soy
Fruity sauces are amazing when they are coated over a tender pork. The best of them all is this apricot sauce! We wonder what would happen if it was added to a mustard glaze? There’s only one way to find out! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
carrot
1
potato
1
beetroot
1 packet
pork loin steaks
1 packet
Apricot Sauce
½ packet
Dijon mustard
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice carrot and potato into sticks. Thinly slice beetroot into wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, combine Aussie spice blend, pork loin steaks and a drizzle of olive oil in a medium bowl.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add apricot sauce, dijon mustard (see ingredients) and a splash of water, turning pork to coat.
• When the veggies are done, remove tray from oven, then add baby spinach leaves and a drizzle of vinegar. Toss to combine and season to taste.
• Slice spiced pork steak. • Divide roast veggie toss between plates. • Top with pork, spooning over any remaining mustard-apricot glaze from the pan. • Drizzle garlic aioli over to serve. Enjoy!
