Preheat oven to 240°C/220°C fan-forced. Cut carrot, zucchini and beetroot into fries. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

Meanwhile, thinly slice onion. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly, 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. Transfer to a small bowl.

While the onion is cooking, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add pork loin steaks, turning to coat.

Wipe out frying pan and 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). Remove from heat. TIP: Pork can be served slightly blushing pink in the centre.

While the pork is cooking, thinly slice apple. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add mixed leaves and apple. Toss to combine.

Slice the seared pork. Divide between plates, spooning over any juices from the pan. Top with the caramelised onion. Serve with veggie fries, salad and mint sauce.