Bright, colourful and full of flavour - those are the makings of all the best meals, including this one! With gently spiced pork, roasted veggies and a creamy pesto sauce to tie it all together, every bite of this delicious dinner will have you feeling satisfied and happy.
King Sweetie capsicum
pork loin steaks
lemon pepper spice blend
slivered almonds(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
creamy pesto dressing(ContainsTree Nuts, Milk, Eggs)
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, add the pork loin steaks to a medium bowl and drizzle with a little olive oil. Sprinkle with the lemon pepper spice blend and season with pepper. Toss to coat and set aside. Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, until golden, 2-3 minutes. Transfer to a small 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 in the centre.
In a large bowl, combine the roasted veggies and baby spinach leaves. Toss to combine and season to taste with salt and pepper.
Thickly slice the pork steaks. Divide the roast veggie toss and lemon pepper pork between plates and drizzle with the balsamic glaze (see ingredients list). Sprinkle with the toasted almonds and serve with the creamy pesto dressing.