Pesto-Topped Double Pork & Roast Veggie Medley

• While the veggies are roasting, finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook garlic until fragrant, 1 minute. Transfer to a 
small heatproof bowl. 
• Add Greek-style yoghurt to garlic oil and stir to 
combine. 
• Season to taste with salt and pepper. Set aside.

• When veggies have 5 minutes remaining, return 
the frying pan to medium-high heat with a drizzle of 
olive oil. 
• When oil is hot, cook pork loin steaks until cooked 
through, 3-4 minutes each side (cook in batches if 
your pan is getting crowded). 
• Remove from heat, then add basil pesto and 
a pinch of salt and pepper. Turn pork to coat. 
Transfer to a plate, cover and rest for 5 minutes. 

• To the tray with the roasted veggies, add baby 
spinach leaves and a drizzle of white wine vinegar. 
Toss to coat. Season to taste.