Mexican Spiced Pork Steaks
with Roast Veggie Toss & Smokey Aioli
This colourful Mexican dish ticks every box. With a warming spice blend plus smokey aioli, a veggie-loaded side and charred corn, your tastebuds are fully catered for, as it should be!
This recipe is under 650kcal per serving.
Always refer to the product label for the most accurate ingredient and allergen information.
2
potato
1
capsicum
1
carrot
1 packet
pork loin steaks
½
lime
1 tin
sweetcorn
1 bag
mixed salad leaves
1 bunch
coriander
1 packet
smokey aioli
(ContainsEggMay be present Tree Nuts)¾ sachet
Tex-Mex spice blend
(May be present Gluten)Not included in your delivery
olive oil
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into small chunks. Cut the red capsicum into bite-sized chunks. Cut the carrot into rounds.
Divide the potato, capsicum and carrot between two lined oven trays. Drizzle with olive oil and season with the salt and a good pinch of pepper. Toss to coat then roast until tender, 20-25 minutes.
While the veggies are roasting, combine the pork loin steaks and Tex-Mex spice blend in a large bowl. Drizzle with olive oil, season and toss to coat. Set aside. Roughly chop the coriander. Slice the lime into wedges. Drain the sweetcorn. Heat a large frying pan over a high heat. Cook the sweetcorn, tossing, until lightly charred, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Return the frying pan to a medium-high heat. Cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Remove from the heat.
Add the roasted veggies to the bowl with the corn, then add the mixed salad leaves and 1/2 the coriander. Add a squeeze of lime juice and toss to coat. Season to taste.
Slice the spiced pork steaks and divide between plates. Serve the pork and roast veggie toss with the smokey aioli. Sprinkle the roast veggie toss with the remaining coriander.