Seared Pork & Roast Veggie Toss
with Peppercorn Gravy & Almonds
- Almond
- Gluten
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
Ingredients
1
Brown Onion
300 g
Pork Loin Steak
1
Garlic
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Almond)
1 packet
Baby Spinach Leaves
1
Zucchini
1 sachet
Black Peppercorns
1
Potato
1 sachet
Nan's Special Seasoning
1
Beetroot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut potato and zucchini into bite-sized chunks. Slice brown onion into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, crush black peppercorns (see ingredients) using a mortar and pestle or in their sachet using a rolling pin. • Finely chop garlic.
• When the veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side. • Transfer to a plate. Cover and set aside to rest for 5 minutes.
TIP: Pork can be served slightly blushing pink in the centre
• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and crushed peppercorns, stirring, until fragrant, 1 minute. • Transfer garlic-peppercorn mixture to the bowl with the gravy. Add any pork resting juices, stirring until combined.
• To the roast veggie tray, add baby spinach leaves and a drizzle of vinegar. • Gently toss to combine.
• Slice seared pork. • Divide roast veggie toss and pork between plates. • Spoon over peppercorn gravy. • Sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The pork and peppercorn gravy were widely enjoyed, though some found the overall dish mild or the seasoning blend underwhelming. A few felt the gravy did not complement the veggie toss, while others loved how it elevated the meal.
- Ease of prep: Most found this straightforward to prepare, with clear instructions and well-timed steps. Crushing whole peppercorns was noted as inconvenient by some cooks.
- Suggestions: Several reviewers found the peppercorn gravy very strong; halving the peppercorns worked well for those who prefer a milder heat. Cooking garlic carefully before adding it to the gravy helps avoid a burnt flavour, and some suggested a creamy-style sauce as an alternative. Spreading zucchini across two trays prevents steaming and helps the vegetables roast properly.
- Portions: Some felt the potato and beetroot quantities were too small, particularly for two or four people, making the meal feel light. Adding extra root vegetables such as sweet potato or carrot helped bulk it out.
