Lemon Pepper Pork
with Roast Veggies & Creamy Pesto Dressing
It's meat and three veg, but not as you know it. Reinvent this everyday meal by simply tossing the roast veggies with tangy balsamic vinegar and topping your lemon pepper pork with creamy pesto. And there you have it folks, meat and three veg that will not disappoint.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 clove
garlic
3 unit
sweet potato
1 unit
zucchini
1 unit
brown onion
1 packet
pork loin steak
2 sachet
lemon pepper seasoning
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 unit
capsicum
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the sweet potato (unpeeled) into 1cm chunks. Cut the zucchini into 1cm cubes. Thinly slice the capsicum. Slice the brown onion into 2cm wedges.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Divide the garlic, sweet potato, zucchini, capsicum and onion between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until tender, 25-30 minutes.
While the veggies are roasting, place the pork loin steaks in a medium bowl and drizzle with a little olive oil. Sprinkle with the lemon pepper spice blend and season with pepper. Toss to coat.
When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside to rest for 5 minutes.
TIP: You can serve pork slightly blushing in the centre.
In a large bowl, combine the balsamic vinegar and 1 tbs of olive oil. Add the roasted veggies and baby spinach leaves. Toss to combine and season with salt and pepper.
Divide the lemon pepper pork and roast veggies between plates. Serve with the creamy pesto dressing.
