- 2 large firm ripe pears, quartered, cored
- 1 red onion, halved, cut into thin wedges
- Olive oil spray
- 2 tablespoons balsamic vinegar
- 2 teaspoons fennel seeds
- 2 teaspoons cumin seeds
- 4 (about 125g each) pork loin steaks
- 100g baby spinach leaves
- Step 1Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Cut each pear quarter in half lengthways. Arrange the pear and onion, in a single layer, on the lined tray. Spray lightly with olive oil spray. Drizzle over 1 tablespoon of vinegar. Roast in oven for 20 minutes.
- Step 2Meanwhile, place the fennel and cumin seeds in a mortar and pound with a pestle until coarsely crushed. Sprinkle over both sides of the pork.
- Step 3Heat a non-stick frying pan over medium-high heat. Spray with olive oil spray. Cook the pork for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.
- Step 4Place the pear, onion and spinach in a bowl. Drizzle over the remaining vinegar. Gently toss until just combined. Thinly slice the pork across the grain.
- Step 5Divide the pear mixture among serving dishes and top with the pork. Season with pepper to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste