Carb-Conscious Harissa Pork Steak

Nutrition per serve

Ingredients

• 200g beetroot
• 1pcs red onion
• 2clov garlic
• 5g harissa seasoning
• 2pcs pork loin steaks
• 30g pepitas
• 150g red cabbage
• 15ml red wine vinegar
• 15ml olive oil
• 30ml mayonnaise

Method

1. Step 1 — Pickle beetroot and onion
   Peel the beetroot, then coarsely grate with a box grater. Thinly slice the onion. Put the beetroot, onion (see Kitchen notes) and 1 tbs red wine vinegar in a bowl, season with salt and pepper and toss to combine. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Marinate pork
   Crush or finely chop 2 garlic cloves. Combine the garlic, 1½ tsp harissa seasoning (see Kitchen notes) and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the pork and turn to coat.
3. Step 3 — Pan-fry pork
   Put the pepitas in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. Cook the pork in the pan over medium-high heat, turning regularly, for 8-10 mins until browned and cooked through (look for 'blush pink', which ensures the meat is tender and juicy). Remove from the pan and rest for 4 mins.
4. Step 4 — Finish slaw
   Meanwhile, thinly slice the cabbage with a sharp knife or mandoline. Add the cabbage, pepitas and 2 tsp olive oil to the pickled beetroot mixture, season with salt and pepper and toss to combine.
5. Step 5 — Serve up
   Combine 2 tbs mayonnaise and ½ tsp harissa seasoning in a bowl. Slice the pork. Divide the pork and slaw among plates. Serve with the harissa mayonnaise and enjoy!
6. Step 6 — Kitchen notes
   Not a fan of raw onion? Simply cook it in the frypan until soft and golden instead. Spoon the onion over the pork to serve. ~ The harissa seasoning has a chilli kick. For those who prefer less heat, reduce the amount added to the pork and omit the seasoning from the mayonnaise in Step 5.

Allergens

Sulfit, Eier