Lemon Pepper Pork & Roast Veggie Toss

Lemon Pepper Pork & Roast Veggie Toss

with Garlic Aioli

Read more

It's meat and three veg, but not as you know it. Reinvent this everyday meal by simply tossing the roasted veggies with baby spinach and topping your lemon pepper pork with a drizzle of balsamic vinaigrette dressing. And there you have it folks, meat and three veg that will not disappoint!

Allergens:Tree NutsSulphitesEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


2 unit


1 unit


1 unit

red onion

1 packet

peeled & chopped pumpkin

1 packet

pork loin steaks

1 sachet

lemon pepper spice blend

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 bottle

balsamic vinaigrette dressing


1 packet

garlic aioli


Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2390 kJ
Fat18.8 g
of which saturates2.2 g
Carbohydrate49.1 g
of which sugars16.2 g
Protein46.7 g
Sodium482 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the potato (unpeeled) into 1cm chunks. Cut the parsnip into 1cm chunks. Slice the red onion into 2cm wedges.

TIP: Cut the veggies to the correct size so they cook in the allocated time.


Place the garlic, potato, parsnip, peeled & chopped pumpkin and onion on an oven tray 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, combine the lemon pepper spice blend and a little drizzle of olive oil in a medium bowl. Season with pepper and add the pork loin steaks. Toss to coat and set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.


When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. 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 set aside to rest for 5 minutes.

TIP: You can serve pork slightly blushing pink in the centre.


In a large bowl, combine the roasted veggies, baby spinach leaves and balsamic vinaigrette dressing. Season to taste with salt and pepper and gently toss to combine.


Thickly slice the pork steaks. Divide the roast veggie toss and lemon pepper pork between plates. Sprinkle with the toasted almonds and serve with the garlic aioli.