• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries. Thinly slice pear(see ingredients).
• Place fries on a lined oven tray. Drizzle with olive oil, season with salt and
toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, in a large bowl, combine pork loin steaks, garlic & herb seasoning, a
pinch of salt and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• 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 frying pan and return to medium heat. Add light cooking cream,
stock concentrate and a splash of water, then simmer until slightly thickened,
2-3 minutes.
• Remove pan from heat, then stir in baby spinach leaves until wilted, 30 seconds.
Season with a pinch of pepper.

• Slice pork.
• In a medium bowl, combine pear, mixed salad leaves and a drizzle of olive oil
and white wine vinegar. Season to taste.
• Divide garlicky pork steak, hand-cut fries and pear salad between plates.
• Top pork with creamy spinach sauce to serve. Enjoy!