Seared Pork & Caramelised Onion Sauce

• Meanwhile, thinly slice onion and radish. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Remove pan from heat, then add onion chutney and a splash of water and stir to combine. Transfer to a bowl.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate. Cover and set aside to rest for 5 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

• While the pork is cooking, combine a drizzle of white wine vinegar and olive oil in a second medium bowl. • Season, then add radish and spinach & rocket mix. Toss to combine.