Reinvent this everyday meal by simply tossing the roast veggies with tangy balsamic vinegar and topping your lemon pepper pork with garlic aioli. And there you have it, meat and three veg that will not disappoint!
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lemon pepper seasoning(May be present Gluten)
pork loin steaks
baby spinach leaves
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato and carrot (both unpeeled) into 1cm chunks. Thinly slice the capsicum. Slice the brown onion into 2cm wedges.
TIP: Cut the veggies to size so they cook in time.
Divide the sweet potato, carrot, 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, combine a drizzle of olive oil and the lemon pepper spice blend in a medium bowl. Season with pepper and add the pork loin steaks. 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, cook the pork 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 pink in the centre.
In a large bowl, combine the balsamic vinegar and a drizzle 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 garlic aioli.