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American Spiced Pork Steaks

American Spiced Pork Steaks

with Roast Veggie & Baby Spinach Toss

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Sweet and mild All-American spices add a ton of flavour to these pork steaks. Combined with a colourful roast veggie mixture tossed with baby spinach, and a delicate smokey aioli on the side, this is a modern and delicious combination that will be happily devoured by all.

Tags:Kid FriendlyNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:SulphitesTree NutsEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

sweet potato

1

zucchini

1

carrot

½ sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

pork loin steaks

1 cob

corn

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

1 packet

smokey aioli

(ContainsEggMay be present Milk)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2536 kJ
Fat24.8 g
of which saturates2.8 g
Carbohydrate46 g
of which sugars24.5 g
Dietary Fibre0 g
Protein45.5 g
Cholesterol0 mg
Sodium394 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 220°C/200°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. Divide the veggies between two oven trays lined with baking paper. Drizzle with olive oil and season with the salt and 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 size so they cook in time.

2

While the veggies are roasting, combine the All-American spice blend (see ingredients) and a drizzle of olive oil in a large bowl. Season with salt and pepper. Add the pork loin steaks and toss to coat.

3

Slice the kernels off the corn cob. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a high heat and add the corn. Cook until charred, 4-5 minutes. Transfer to a large bowl.

4

Return the frying pan to a medium-high heat. Cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Remove from the heat.

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

5

Transfer the roasted veggies to the large bowl with the corn. Add the baby spinach leaves and 1/4 of the smokey aioli and toss to coat. Season to taste.

6

Slice the spiced pork steaks. Sprinkle the roast veggie toss with the flaked almonds. Divide the pork and roast veggie toss between plates and serve with the remaining smokey aioli.