American Spiced Pork Steaks
with Roast Veggie Medley & Toasted Almonds
- Almond
- Eggs
- Soy
Sweet and mild All-American spices add a ton of flavour to these pork steaks. Combined with a colourful roast veggie mixture tossed with baby spinach, and a delicate smokey aioli on the side, this is a modern and delicious combination that will be happily devoured by all.
Ingredients
1 packet
peeled pumpkin pieces
2 unit
carrot
1 tin
sweetcorn
2 packet
pork loin steak
1 sachet
All-American Spice Blend
2 packet
flaked almonds
(Contains: Almond; )
1 bag
baby spinach leaves
1 bunch
chives
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 unit
capsicum
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the capsicum into 2cm chunks. Cut the carrot (unpeeled) into 1cm-thick rounds. Place the peeled & chopped pumpkin on an oven tray lined with baking paper and the capsicum and carrot on a second oven tray lined with baking paper. Drizzle with olive oil and season with salt and a good pinch of 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 the correct size so they cook in the allocated time.
While the veggies are roasting, combine the pork loin steaks and All-American spice blend in a large bowl. Drizzle with olive oil, season with salt and pepper and toss to coat. Set aside.
When the veggies have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Drain the sweetcorn. Return the frying pan to a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
Return the frying pan to a medium-high heat. Add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover and set aside to rest.
TIP: The spice blend may char in the pan, this adds to the flavour!
Finely chop the chives. Add the roasted veggies, baby spinach leaves and 1/2 the chives to the bowl with the charred corn. Add 1/4 of the smokey aioli and toss to coat. Season to taste with salt and pepper.
Thickly slice the pork. Divide the spiced pork and roast veggie toss between plates. Sprinkle with the toasted almonds and remaining chives. Serve with the remaining smokey aioli.
