Caribbean Pork & Coconut Sauce

Caribbean Pork & Coconut Sauce

with Roast Veggie Toss

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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.

This recipe is under 650kcal per serving

Tags:Under 650kcal

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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 clove


1 packet

pork loin steaks

1 tin

coconut milk

1 bag

baby spinach leaves



1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2705 kJ
Fat22.6 g
of which saturates11.7 g
Carbohydrate59.3 g
of which sugars25.1 g
Protein44.1 g
Sodium952 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Peel the kumara. Cut the kumara, potato and carrot into bite-sized chunks. Cut the beetroot into small chunks.

TIP: Leave the kumara unpeeled if you prefer.


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.


Slice the Caribbean pork. Divide the pork and roast veggie toss between plates. Spoon over the Caribbean coconut sauce to serve.