American-Spiced Pork Steaks
with Roast Veggie Toss & Smokey Aioli- Eggs
- Milk
- May contain traces of allergens
Sweet and mild All-American spices add a ton of flavour to these pork steaks. Combined with a colourful roast veggie medley tossed with baby spinach, and a delightful smokey aioli on the side, this modern and delicious combo will be happily devoured by all. *This recipe is under 650kcal per serving.*
Ingredients
2
sweet potato
1
carrot
1
tomato
1 tin
sweetcorn
1 packet
pork loin steaks
1 bag
baby spinach leaves
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
½ sachet
All-American spice blend
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Thickly slice carrot into rounds. Slice tomato into thick wedges. • Drain sweetcorn.
• Place sweet potato, carrot, tomato and corn on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread veggies out in a single layer, then roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, combine All-American spice blend with a drizzle of olive oil in a large bowl. • Season, then add pork loin steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Transfer pork to a plate. Cover, then set aside to rest for 5 minutes.
TIP: The spice blend may char in the pan, this adds to the flavour!
TIP: Pork can be served slightly blushing pink in the centre.
• In a large bowl, combine roasted veggies, baby spinach leaves and 1/4 of the smokey aioli. • Toss to coat. Season to taste.
• Slice American-spiced pork steaks. • Divide pork and roast veggie toss between plates. • Top with remaining smokey aioli to serve. Enjoy!
