Method

Serves: 4

Preparation time: 10 mins

Cooking time: 5 mins

 

1. Preheat the oven to 200ºC conventional/180ºC fan forced. Place the beetroot onto a baking tray and drizzle over 1 tablespoon of olive oil, season with salt and pepper and toss in the thyme and garlic. Roast for 25-30 minutes or until tender, remove from the oven.

 

2. While the beetroot are cooking, place a large frying pan over medium high heat. Season the pork with salt and pepper, place 1 tablespoon of olive oil into the pan and sear the pork steaks for 3-4 minutes per side or until golden brown and cooked through, but not dry. Remove the pork from the pan to a plate to rest for 3 minutes and return the pan to the heat.

 

3. Add the apple juice and whisk in the mustard. Cook for 1 minute and season to taste with salt and pepper, reserve and keep warm.

 

4. Place a separate large frying pan over medium high heat and add the remaining tablespoon of oil. Cook the spinach for 1-2 minutes, or until wilted, season to taste with cracked pepper and remove from the heat. Divide the beetroot among 4 serving plates, place a pork steak against each mound of beetroot with the spinach. Spoon some of the sauce over and around the pork and serve.

 

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.