Southern-Spiced Pork Loin & Roast Veggie Toss
with Onion Chutney & Parsley
- Sulphites
Pork loin and veggies, it’s a staple go-to for any dinner. Tonight we’re going to mix it up! Cooking the pork loin in our All-American spice blend gives it an additional burst of flavour and an onion chutney glaze adds an irresistible sticky sweetness. Serve it alongside your favourite roast veg and you’ve got a healthy new pork dinner!
Ingredients
2
Kumara
300 g
Pork Loin Steaks
1 packet
Onion Chutney
(Contains: Sulphites)
1 packet
Parsley
1
White Turnip
1
Carrot
1
Parsnip
1 sachet
All-American Spice Blend
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Peel and cut kumara, parsnip and carrot into bite-sized chunks. Peel white turnip, then cut into small chunks.
• Spread kumara, parsnip, carrot and turnip over a lined oven tray. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, combine All-American spice blend and a drizzle of olive oil in a medium bowl. • Season with pepper, then add pork loin and turn to coat. Set aside.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
• Remove pan from heat, then add onion chutney and a splash of water and turn pork to coat.
• Slice American pork. • Divide roast veggie toss and pork between plates. • Spoon over remaining onion chutney glaze from the pan. • Top with a dollop of mayonnaise and tear over parsley to serve. Enjoy!
