[Rebrief] NZ Spiced Pork & Caramelised Apple Sauce

• Meanwhile, roughly chop sage and cavolo nero. Cut apple into small chunks. Thinly slice carrot into sticks. Finely chop garlic. • In a medium bowl, combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and cook until tender, 3-4 minutes. • Add baby spinach leaves and cook until softened, 1-2 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Wipe out the frying pan, then return to medium-high heat with the butter and a drizzle of olive oil. Cook apple, tossing occasionally, until browned, 3-5 minutes. • Add sage and cook until fragrant, 1-2 minutes. • Reduce heat to medium and add onion chutney, the water, chicken-style stock powder and any pork resting juices. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season to taste.