• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, beetroot and sweet potato into fries. • Place veggie 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 the fries between two trays.

• Meanwhile, thinly slice brown 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, the 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, 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, thinly slice apple into wedges. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season, then add salad leaves and apple. • Toss to combine.

• Slice Aussie pork. • Divide pork between plates, spooning over any resting juices. • Top with caramelised onion. Serve with veggie fries, salad and mint sauce. Enjoy!