American Spiced Pork Steaks with Roast Veggie & Baby Spinach Medley

Name: American Spiced Pork Steaks with Roast Veggie & Baby Spinach Medley Lean Protein | Healthier Carbs | Packed with Veggies
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 2 sweet potato; 1 carrot; 1 beetroot; 1 cob corn; 1 sachet All-American spice blend; 1 packet pork loin steaks; 1 sachet pepitas; 1 bag baby spinach leaves; ½ bottle balsamic glaze

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:

Balanced

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

carrot

beetroot

1 cob

corn

1 sachet

All-American spice blend

1 packet

pork loin steaks

1 sachet

pepitas

1 bag

baby spinach leaves

½ bottle

balsamic glaze

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)2542 kJ

Fat17.6 g

of which saturates3.2 g

Carbohydrate57.2 g

of which sugars34.1 g

Protein49 g

Sodium537 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

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.