American-Spiced Pork Steaks
with Cherry Glaze & Creamy Roast Veggie Toss
- Eggs
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Eggs
- Milk
- Fish
- Traces of Cashew
- Almond
- Sesame
- Soy
Sweet and mild All-American spices add a tonne of flavour to these pork steaks. Combined with a colourful roast veggie toss, and a delicate smokey aioli on the side, this combo will be happily devoured by all. *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1
parsnip
1
carrot
1 tin
sweetcorn
1 packet
pork loin steaks
1 packet
Cherry Sauce
(May be present: Wheat, Gluten, Eggs, Milk, Fish, Cashew, Almond, Sesame, Soy)
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 sachet
All-American Spice Blend
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, parsnip and carrot into bite-sized chunks. Drain the sweetcorn. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out evenly. • Roast, tossing halfway through, until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, combine All-American spice blend and a drizzle of olive oil in a medium bowl. • Season with salt and pepper, then add pork loin steaks and turn to coat. Set aside.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook pork until cooked through, 3-4 minutes each side (depending on thickness).
TIP: The spice blend may char in the pan, this adds to the flavour!
• Remove pan from heat, then add cherry sauce with a splash of water and toss to coat, 1 minute. • Transfer to a plate, then spoon over any remaining glaze. Cover with foil and rest for 5 minutes.
• When the veggies are done, add baby spinach leaves and 1/2 the garlic aioli to the oven tray. Toss to combine and season to taste.
• Slice American-spiced pork. • Divide pork and creamy roast veggie toss between plates. • Drizzle over any pork resting juices and cherry glaze. Serve with remaining garlic aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the cherry glaze with pork, though some found the All-American spice blend overpowering.
- Ease of prep: Reviewers found this meal quick and simple to prepare, with clear instructions suitable even for younger cooks.
- Suggestions: Consider cooking the pork on lower heat to prevent burning the spice blend; start potatoes earlier for even roasting.
- Next-day meals: Some customers enjoyed making the roasted vegetables again for another meal.
