HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAmerican Spiced Pork Steaks
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 toss, and a delicate smokey aioli on the side, this combo will be happily devoured by all.

This recipe is under 650kcal per serving.

Tags:Kid FriendlyNot Suitable for CoeliacsHigh ProteinNaturally 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 packet

pork loin steaks

1 cob


1 bag

baby spinach leaves

1 packet

smokey aioli

(ContainsEggMay be present Milk)

½ sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2476 kJ
Fat21.9 g
of which saturates2.7 g
Carbohydrate49 g
of which sugars27.2 g
Protein45.5 g
Sodium395 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into small chunks. Cut the capsicum into bite-sized chunks. Cut the carrot into rounds. Divide the veggies between two oven trays. 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.


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


Slice the kernels off the corn cob. Heat a large frying pan over a high heat. Add the corn. Cook until charred, 4-5 minutes. Transfer to a large bowl.


Return the frying pan to a medium-high heat. Cook the pork 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!


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 with salt and pepper.


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