Infuse yoghurt with an aromatic garlic oil, then garnish it with parsley for the perfect topping on tender seared pork loin steaks. With a hearty side of cheesy potatoes and sweet roasted veggies, this classic meal is simple yet stunning.
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chicken-style stock powder
grated Parmesan cheese(ContainsMilk)
pork loin steaks
garlic & herb seasoning
baby spinach leaves
Preheat the oven to 240°C/220°C fan-forced. Slice the red onion into 2cm wedges. Cut the potato and parsnip (both unpeeled) into 2cm chunks. Slice the carrot (unpeeled) into 1cm half-moons.
TIP: Cut the veggies to size so they cook in time.
Place the onion, parsnip and carrot on an oven tray lined with baking paper and the potato on a second oven tray lined with baking paper. Drizzle both trays with olive oil and season with salt and pepper. Sprinkle the chicken-style stock powder over the potato. Toss to coat, then roast until tender, 25-30 minutes. In the last 5 minutes of cook time, scatter the grated Parmesan cheese over the potato, then return to the oven and bake until golden and melted.
While the veggies are roasting, finely chop the garlic. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Carefully pour the garlic oil into a small bowl. Add the yoghurt and stir to combine. Season to taste. Set aside.
When the veggies have 10 minutes cook time remaining, combine the garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add the pork loin steaks and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest.
TIP: The spice blend will char slightly in the pan – this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.
While the pork is resting, roughly chop the parsley leaves. Add the baby spinach leaves to the tray with the roasted veggies and gently toss to combine. Thickly slice the pork.
Divide the roast veggie toss between plates. Top with the cheesy potatoes and seared pork. Spoon over any pork resting juices. Drizzle with the garlic yoghurt and garnish with the parsley.