We've elevated this classic dish by giving our succulent pork steaks a coat of our tasty Aussie spice blend, then topping them off with a mouth-watering creamy pesto sauce. And the trick to making these pumpkin wedges delicious? Roasting them in our tasty garlic and herb seasoning until golden and tender.
Always refer to the product label for the most accurate ingredient and allergen information.
garlic & herb seasoning
pork loin steaks
Aussie spice blend(May be presentGluten)
creamy pesto dressing(ContainsMilk, Tree Nuts, Egg)
Preheat the oven to 220°C/200°C fan-forced. Slice the butternut pumpkin (unpeeled) into 1cm wedges. Add the pumpkin, garlic & herb seasoning, a pinch of salt and pepper, a drizzle of olive oil to an oven tray lined with baking paper and toss to coat. Roast until tender, 25-30 minutes.
TIP: Peel the pumpkin skin if you don't like it!
While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Trim the green beans. Cut the zucchini into batons. In a medium bowl, combine the pork loin steaks, Aussie spice blend and a drizzle of olive oil.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover with foil and set aside to rest for 5 minutes.
TIP: Pork can be served slightly blushing in the centre.
TIP: Don’t worry if your pork gets a little charred during cooking. It adds to the flavour!
Return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the green beans and zucchini and cook until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Set aside.
Reserve the pork resting juices. Thickly slice the pork loin.
Divide the pumpkin wedges, spiced pork and veggies between plates. Top the pork with the creamy pesto dressing and spoon over the pork resting juices.