Sweet & Smokey Pork Steaks with Roast Veggie & Baby Spinach Toss
Lean protein | Healthier Carbs | Packed with Veggies
- Almond
- Sulphites
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
A sweet and smokey seasoning adds a ton of flavour to these pork steaks. Combined with a colourful roast veggie mixture tossed with baby spinach, and a delicate balsamic glaze, this is a nutritionally balanced meal that will be happily devoured by all.
Ingredients
2
sweet potato
1
zucchini
1
carrot
1 cob
corn
1 sachet
All-American spice blend
1 packet
pork loin steaks
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 bag
baby spinach leaves
1 drizzle
balsamic glaze
(Contains: Sulphites)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the zucchini into 2cm chunks. Cut the carrot (unpeeled) into 1cm-thick rounds. Slice the kernels off the corn cob. Place the sweet potato, zucchini, carrot and corn on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast, tossing halfway through, until tender, 25-30 minutes.
TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, combine the All- American spice blend and a drizzle of olive oil in a large bowl. Season with salt and pepper. Add the pork loin steaks and toss to coat. Set aside.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat. Cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest.
TIP: The spice blend may char in the pan, this adds to the flavour!
Transfer the roasted veggies to a large bowl with the baby spinach leaves and toss to coat. Season to taste.
Slice the sweet and smokey pork steaks. Drizzle the balsamic glaze over the roast veggie toss, then sprinkle over the flaked almonds. Divide the pork and roast veggie toss between plates and drizzle with the pork resting juices.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty pork seasoning, though some found it spicier than expected, especially for kids.
- Ease of prep: Customers appreciated the simple recipe, but noted there was quite a lot of veggie chopping involved.
- Suggestions: Some recommend adjusting the spice level to taste and adding a sauce for extra moisture.
- Leftovers: Several mentioned having extra sweet potato, with some suggesting reducing the amount for a two-person serve.
- Veggies: The roasted veggie mix was popular, with almonds adding a nice touch to the dish.
