Tex-Mex Pork Steaks & Smokey Aioli

• Place prepped veggies on a lined oven tray. Sprinkle with chicken-style stock powder, a pinch of salt, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• While the veggies are roasting, in a medium bowl, combine Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil. • Add pork loin steaks and turn to coat. Set aside.

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

TIP: Pork can be served slightly blushing pink in the centre.

• When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray. • Toss to combine.