Caribbean Pork & Coconut Sauce
with Roast Veggie Toss & Potato Chunks
We just can't get enough of this spiced pork and creamy coconut sauce combo, so we thought we'd spread the love and share it with you too! Pair it with a wholesome roast veggie toss for a truly lip-smacking dinner. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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
beetroot
1
carrot
1 packet
pork loin steaks
1 tin
coconut milk
1 bag
salad leaves
1
Kumara
1 clove
garlic
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Peel kumara. Cut kumara, potato and carrot into bite-sized chunks. Cut beetroot into small chunks.
Place the veggies 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: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
Little cooks: Kids can help toss the veggies.
Finely chop garlic. In a medium bowl, combine 1/2 the mild Caribbean jerk seasoning, garlic and a drizzle of olive oil. Add pork loin steaks and turn to coat.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork loin steaks 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 medium-high heat with a drizzle of olive oil. Cook remaining mild Caribbean jerk seasoning until fragrant, 1 minute. Add coconut milk and any pork resting juices, then season with pepper. Stir and cook until thickened slightly, 2-3 minutes. Set aside. Toss salad leaves through roasted veggies and season to taste.
Little cooks: Kids can help wash and tear the salad leaves!
Slice Caribbean pork. Divide pork and roast veggie toss between plates. Spoon over Caribbean coconut sauce to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Caribbean coconut sauce was a delicious highlight, though some found it intense. Consider adding pineapple for extra tropical flair.
- Ease of prep: Quick and easy to prepare, with roasted vegetables coming together swiftly. Cooking times for pork may need adjustment.
- Suggestions: Try swapping potato for kumara, adding red onion to vegetables, or serving with coleslaw instead of salad leaves.
