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.
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All-American spice blend(ContainsSulphitesMay be present Gluten)
pork loin steaks
pepitas(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)
baby spinach leaves
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.