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!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 5 people
/ Serving 5 people
baby spinach leaves
traditional pesto(ContainsMilk, Tree Nuts)
Italian herbs(May be present Gluten)
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.