HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAmerican Spiced Pork Steaks With Roast Veggie & Baby Spinach Medley
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

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A sweet and smokey 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 nutritionally balanced meal that will be happily devoured by all.

Tags:BalancedNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato





1 cob


1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

pork loin steaks

1 sachet


(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

½ bottle

balsamic glaze


Not included in your delivery


olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2542 kJ
Fat17.6 g
of which saturates3.2 g
Carbohydrate57.2 g
of which sugars34.1 g
Dietary Fibre0 g
Protein49 g
Cholesterol0 mg
Sodium537 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm-thick rounds. Cut the beetroot into 1cm chunks. Slice the kernels off the corn cob. Divide the veggies between two oven trays lined with baking paper. Drizzle with olive oil and season with 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.


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


Heat a large frying pan over a medium-high heat. Add the pepitas and toast, tossing occasionally, until golden, 3-4 minutes. Transfer to a small bowl.


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!


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


Slice the American spiced pork steaks. Drizzle the balsamic glaze (see ingredients) over the roast veggie toss. Divide the pork and roast veggie toss between plates and drizzle over the pork resting juices. Sprinkle over the pepitas to serve.