Nan's Spiced Pork Steaks & Potato Wedges

While the wedges are baking, thinly slice the pear. Thinly slice the cucumber into half-moons. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. In a small bowl, combine the crushed peppercorns and garlic aioli. Set aside. In a large bowl, combine Nan’s special seasoning and a drizzle of olive oil. Add the pork loin steaks and toss to coat. Set aside.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. TIP: The spice blend may char in the pan – this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.

While the pork is resting, combine the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a second large bowl. Add the mixed salad leaves, pear and cucumber. Season to taste and toss to coat.