This meal is all about the little differences – the chermoula spicing up the pork, the dukkah and hazelnuts jazzing up the veggies and the mellow garlic that turns yoghurt into your new favourite accompaniment.
Always refer to the product label for the most accurate ingredient and allergen information.
peeled & chopped pumpkin
chermoula spice blend
pork loin steaks
roasted hazelnuts(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Cut the brown onion into 3cm wedges. Cut the beetroot (unpeeled) into 1cm chunks. Place the peeled & chopped pumpkin, onion and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
While the veggies are roasting, combine the chermoula spice blend, a drizzle of olive oil and the salt in a medium bowl. Add the pork loin steaks and toss to coat.
Finely chop the garlic (or use a garlic press). In a medium frying pan, heat olive oil (2 tsp for 2 people / 4 tsp for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil mixture and whisk to combine. Season to taste with salt and pepper. Set aside.
Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.
TIP: The spice blend will char lightly in the pan, this adds to the flavour!
Roughly chop the roasted hazelnuts. In a medium bowl, gently combine the roasted veggies, baby spinach leaves and chopped hazelnuts.
Thickly slice the pork. Divide the roasted veggie toss and chermoula spiced pork between plates. Spoon any resting juices over the pork and serve with the garlic yoghurt.