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Lemon Pepper Pork & Creamy Pesto Dressing

Lemon Pepper Pork & Creamy Pesto Dressing

with Roast Veggie Toss

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Rated 3.5 / 4out of 1446 ratings
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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.

Tags:Low Calorie
Allergens:Tree NutsSulphitesMilkEggs
Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


2 unit


1 unit


1 unit

King Sweetie capsicum

1 unit

red onion

1 packet

pork loin steaks

1 sachet

lemon pepper spice blend

1 packet

slivered almonds

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

1 bag

baby spinach leaves

½ packet

balsamic glaze


1 packet

creamy pesto dressing

(ContainsTree Nuts, Milk, Eggs)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2070 kJ
Fat22.4 g
of which saturates2.7 g
Carbohydrate29.1 g
of which sugars14.8 g
Protein42.4 g
Sodium388 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

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.

Flavour the pork
Flavour the pork

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.