Herby Pork & Winter Veggie Toss

• Place potato, Brussels sprouts, onion and 
beetroot on a lined oven tray. Drizzle with olive 
oil, sprinkle over garlic & herb seasoning, 
season with salt and toss to coat. Arrange 
Brussels sprouts cut-side down.
• Roast until tender, 20-25 minutes. 

Little cooks: Kids can help with sprinkling over the 
seasoning and tossing the veggies!

• Meanwhile, in a medium bowl, combine 
herb & mushroom seasoning, a pinch of salt
and a drizzle of olive oil.
• Add pork loin steaks and turn to coat. Set aside. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. When oil is hot, cook 
pork until cooked through, 3-4 minutes each 
side (cook in batches if your pan is getting 
crowded).
• Remove pan from heat, then add the butter and 
honey and turn pork to coat. 

• When the roasted veggies are done, transfer 
veggies to a large bowl. Add baby leaves and a 
drizzle of balsamic vinegar. Toss to coat. 
TIP: Add and toss veggies directly on the oven tray 
to save on washing up!
Little cooks: Take the lead by tossing the veggies!