Caribbean Pork & Coconut Sauce

Place the kumara, potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

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

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, finely chop the garlic. In a medium bowl, combine the garlic, 1/2 the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the pork loin steaks and turn to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the 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: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the remaining jerk seasoning until fragrant, 1 minute. Add the coconut milk and any pork resting juices, then season with pepper. Stir and cook until thickened slightly, 2-3 minutes. Set aside. Toss the baby spinach leaves through the roasted veggies and season to taste.