Lemon Pepper Pork
with Roast Veggies & Creamy Pesto Dressing- Soy
It's meat and three veg, but not as you know it. Let us show you how a few small steps can totally reinvent an everyday meal. Simply toss the roast veggies with tangy balsamic vinegar and top off your lemon pepper pork with creamy pesto. And there you have it folks, meat and three veg that will not disappoint.
Ingredients
1 clove
garlic
3 unit
Kumara
1 unit
courgette
1 unit
onion
2 packet
pork loin steak
2 sachet
lemon pepper spice blend
1 bag
baby spinach leaves
1 tub
creamy pesto dressing
(Contains: Soy; )
1 unit
King Sweetie Capsicum
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
Nutrition Values
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the kumara (unpeeled) and courgette into 1cm chunks. Thinly slice the King Sweetie capsicum. Slice the red onion into 2cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time.
Divide the garlic, kumara, courgette, capsicum and onion between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until tender, 25-30 minutes.
While the veggies are roasting, place the pork loin steaks in a medium bowl and drizzle with a little olive oil. Sprinkle with the lemon pepper spice blend and season with pepper. Toss to coat.
When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and rest for 5 minutes. TIP: You can serve pork slightly blushing in the centre.
In a large bowl, combine the balsamic vinegar and 1 tbs of olive oil. Add the roasted veggies and baby spinach leaves. Toss to combine and season with salt and pepper.
Divide the lemon pepper pork and roast veggies between plates. Serve with the creamy pesto dressing. TIP: For kids, follow our serving suggestions in the main photo.
