Texan Pork Sirloin Steaks with Avocado Salad & Ranch
- 400 g kumara cut into wedges
- 1 drizzle oil
- 550 g lean free farmed pork sirloin steaks
- Smoky Texan spices (2 tsp smoked paprika, ¼ tsp pepper, ½ tsp ground cumin, ½ tsp garlic powder, ¼ tsp onion powder, ½ tsp celery salt, ¼ tsp mustard powder)
- 1 drizzle oil
- 1 lettuce cut into wedges
- 1 avocado thinly sliced
- ½ telegraph cucumber cut in half lengthways & thinly sliced
- 1 bunch chives finely chopped
- 125 g lite sour cream
- ½ lemon juiced
- ¼ tsp salt
- Before you start, preheat oven to 220°C (or 200°C fan bake).
- Prep kumara and toss on a lined oven tray with oil. Season with salt and pepper and roast for about 25 minutes, until tender and golden.
- Pat pork dry, season with salt and coat in smoky Texan spices. Set aside to marinate.
- Remove core from lettuce and cut into 2cm thick wedges. Prep avocado and cucumber. Set aside for serving.
- Heat oil in a large fry-pan on medium-high heat. Cook pork for 4-5 minutes each side (depending on thickness), until just cooked through. Rest, covered, before thinly slicing.
- Prep chives and whisk in a small bowl with remaining ranch ingredients. Season to taste with salt and pepper.
- Serve salad topped with kumara and pork. Drizzle with ranch.
Meet the Chef
Amber ‘Agria’ is the brain and taste buds behind our Gourmet and Fresh Start Bags! Her favourite part of the role? Creating the recipes and eating them, of course! When it comes to local, New Zealand produce, Amber sure is a pro. Her favourite has to be asparagus, so she’s especially happy when asparagus season rolls around.