Seasoned Garlic & Double Herb Pork Steak
with Cheesy Roasted Veggie Toss
- Milk
We've got colourful veggies aplenty: with roasted beetroot, potato, carrot and brown onion, this easy traybake looks just as good as it tastes and when paired with herby pork, you won't be able to wipe the smile off your dial!
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
1
Brown Onion
1
Carrot
1 sachet
Garlic & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
600 g
Pork Loin Steak
1
Potato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
½ cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut brown onion into thick wedges. • Cut potato into bite-sized chunks. • Cut beetroot into small chunks. • Thinly slice carrot into half-moons.
• Place potato, beetroot, carrot and onion on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • In the last 5 minutes, sprinkle potato with Parmesan cheese. Roast until cheese is golden and melted. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When the veggies have 10 minutes remaining, in a large bowl combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded. Transfer to a plate to rest. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, add baby spinach leaves and a drizzle of vinegar to the oven tray with roast veggies. Gently toss to combine. Season with salt and pepper.
• In a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute.
• Slice the pork. • Divide roast veggie toss between plates. Top with seared pork and any pork resting juices. • Spoon over gravy to serve. Enjoy!
