Herbed Pork

Herbed Pork

with Roast Pesto Vegetables

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For this supper, get your prep out of the way and pop the sweet potatoes in a hot oven to do their thing. Then you can sit back and relax for while – grab a wine, water the garden or just stare off into the middle distance and smell the aromas developing. The whole feast comes together in the final 10 minutes - delish!

Allergens:MilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time50 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

800 g

sweet potato

1 bag

baby spinach leaves

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

1 packet

pork loin

2 clove


½ sachet

Italian herbs

(May be present Gluten)

1 unit


1 unit


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2230 kJ
Fat21.2 g
of which saturates2.8 g
Carbohydrate38 g
of which sugars15.4 g
Dietary Fibre0 g
Protein43.6 g
Cholesterol0 mg
Sodium197 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220ºC/200ºC fan-forced. Chop the sweet potatoes (unpeeled) into 1 cm cubes. Chop the zucchini into 2 cm cubes. Peel and finely grate the garlic. Slice the lemon into wedges.


Place the sweet potato and the zucchini on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for20-25 minutes, or until golden and tender.


While the veggies are cooking, add the pork loin steaks, the garlic, the Italian herbs (use the suggested amount) and a drizzle of olive oil to a medium bowl. Toss to coat the pork. TIP: Feel free to keep a few pork steaks plain for fussy children.


Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add the marinated pork steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked through. TIP: It’s okay to serve pork blushing pink in the centre. Set aside on a place and cover with foil to rest for 5 minutes.


In a large bowl, combine the sweet potato, the zucchini and the baby spinach leaves. Add the traditional pesto and toss to coat the veggies. Season to taste with a pinch of salt and pepper.


Divide the roast pesto vegetables between plates and top with the pork. Squeeze over the juice of a lemon wedge to taste.