Easy Pork Steak & Gravy
with Roast Veggie & Spinach Toss
- Gluten
- Soy
- Sulphites
- Wheat
- Milk
- Peanuts
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Team succulent pork steaks with a quick and colourful roast veggie toss and a cheat's gravy and you have yourself a recipe you'll want to make on repeat. This recipe is under 650kcal per serving Unfortunately, this week's chives were in short supply, so we've replaced them with spring onion. Don't worry, the recipe will be just as delicious!
Ingredients
2
potato
1
red onion
1 bag
chopped veggie mix
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
pork loin steaks
1 sachet
gravy granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
Aussie spice blend
1 sprig
spring onion
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
¼ cup
water
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut red onion into thick wedges. Place potato, onion and chopped veggie mix on a lined oven tray. Drizzle with olive oil. Sprinkle with the garlic and herb seasoning and salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• When veggies have 10 minutes remaining, combine Aussie spice blend with a drizzle of olive oil in a medium bowl. Season, then add pork loin steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest.
TIP: Pork can be served slightly blushing pink in the centre.
• Return frying pan to a low heat. • Add gravy granules and the boiling water (1/4 cup for 2 people / 1/2 cup for 4 people) and cook, stirring, until bubbling, 1-2 minutes. Season to taste. • To the slightly cooled roasted veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste.
• Chop chives. Slice pork steak. • Divide pork steak and roast veggie and spinach toss between plates. • Spoon gravy over pork and sprinkle with chives to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty gravy and tender pork, though some found it overly salty or spicy.
- Ease of prep: Customers appreciated how quick and simple this meal was to prepare, especially with pre-cut veggies.
- Suggestions: Some recommend adjusting seasoning to taste and adding extra water to thin the gravy if needed.
- Leftovers: The roast veggie and spinach toss made a delicious cold salad the next day.
- Portions: Several mentioned the pork serving was small; consider adding extra vegetables to bulk up the meal.
