Herby Pork Steak & Brussels Sprout Toss

• Place potato, Brussels sprouts, beetroot and 
onion 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 sprinkle 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.
• Remove pan from heat, then add the butter and 
honey and turn pork to coat. 
TIP: Cook the pork in batches if your pan is getting 
crowded.

• When the roasted veggies are done, remove tray 
from oven, then add baby leaves and a drizzle of 
balsamic vinegar. Toss to coat.