Caribbean-Spiced Pork & Coconut Sauce

• Place potato, carrot, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 15 minutes. • Remove veggie tray from oven, then add kale and a pinch of salt. Gently toss to combine. • Return veggies to oven and roast until tender, a further 5-10 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• While the veggies are roasting, finely chop garlic. • In a medium bowl, combine garlic, a drizzle of olive oil and 1/2 the mild Caribbean jerk seasoning. • Add pork loin steaks, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork loin steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate. Cover and set aside to rest for 5 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• While the pork is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook remaining mild Caribbean jerk seasoning until fragrant, 1 minute. • Stir in coconut milk, pork resting juices and a pinch of pepper. Cook, stirring, until thickened slightly, 2-3 minutes.