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American Spiced Pork Steaks with Roast Veggie & Baby Spinach Medley

American Spiced Pork Steaks with Roast Veggie & Baby Spinach Medley

Lean protein | Healthier Carbs | Packed with Veggies

Balanced
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Introducing our Balanced recipes. They're Dietitian-approved and have just the right amount of lean protein, healthier carbs and nutrient-packed veggies you need, so you can be sure dinnertime is nutritious, well-balanced and less than 650 calories.A sweet and mild All-American seasoning adds a ton of flavour to these pork steaks. Combined with a colourful roast veggie mixture tossed with baby spinach, and a delicate balsamic glaze, this is a modern and delicious combination that will be happily devoured by all.

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsSulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

1 unit

zucchini

1 unit

carrot

1 tin

sweetcorn

1 sachet

All-American Spice Blend

(May be presentGluten)

1 packet

pork loin steaks

1 packet

flaked almonds

(ContainsTree Nuts)

1 bag

baby spinach leaves

½ bottle

balsamic glaze

(ContainsSulphites)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1920 kJ
Fat6.6 g
of which saturates1.2 g
Carbohydrate47.7 g
of which sugars25.8 g
Protein45.7 g
Sodium618 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the zucchini into 2cm chunks. Cut the carrot (unpeeled) into 1cm-thick rounds. Drain the sweetcorn. Place the sweet potato, zucchini, carrot and sweetcorn on an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a good pinch of pepper. Toss to coat then spread out in a single layer and roast, tossing halfway through, until tender, 25-30 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

While the veggies are roasting, combine the Al lAmerican spice blend, a drizzle of olive oil and a pinch of salt and pepper in a large bowl. Add the pork loin steaks and toss to coat. Set aside.

3

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

4

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat. Add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover and set aside to rest.

TIP: The spice blend may char in the pan, this adds to the flavour!

5

Transfer the roasted veggies to a large bowl with the baby spinach leaves and toss to coat. Season to taste with salt and pepper.

6

Slice the American spiced pork steaks. Divide the pork and roast veggie and baby spinach medley between plates and drizzle over the pork resting juices. Drizzle the balsamic glaze (see ingredients list) over the roast veggies, then sprinkle over the toasted flaked almonds.