• Preheat oven to 240°C/220°C fan-forced. 
• Cut carrot, zucchini and beetroot into  
bite-sized chunks.
• Place veggies 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 veggies 
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, 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, in a medium bowl, 
combine Aussie spice blend and a drizzle of  
olive oil.
• 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, in a second medium bowl, 
combine a drizzle of white wine vinegar and  
olive oil.
• Season to taste with salt and pepper, then add 
spinach & rocket mix. Toss to combine. 

• Slice pork.
• Divide pork between plates, spooning over any 
resting juices.
• Top with caramelised onion. 
• Serve with roast veggies, spinach-rocket salad and 
mint sauce. Enjoy!