We've elevated this classic dish by giving our succulent pork steaks a coat of our tasty Aussie spice blend, then topping them off with a mouth-watering creamy pesto sauce. And the trick to making these pumpkin wedges delicious? Roasting them in our tasty garlic and herb seasoning until golden and tender.
Always refer to the product label for the most accurate ingredient and allergen information.
garlic & herb seasoning
pork loin steaks
Aussie spice blend
dill & parsley mayonnaise(ContainsEggsMay be presentTree Nuts)
Preheat the oven to 220°C/200°C fan-forced. Slice the pumpkin into 1cm wedges. Place the pumpkin, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil on an oven tray lined with baking paper and toss to coat. Roast until tender, 25-30 minutes.
While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Trim and halve the broccolini lengthways. Cut the courgette into batons. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the pork loin steaks and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest for 5 minutes.
TIP: Pork can be served slightly blushing pink in the centre. TIP: Don’t worry if your pork gets a little charred during cooking. It adds to the flavour!
Return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the broccolini and courgette and cook until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Set aside.
Reserve the pork resting juices. Thickly slice the pork.
Divide the roast pumpkin wedges, pork and veggies between plates. Top the pork with the dill & parsley mayonnaise and spoon over the pork resting juices.