American Spiced Pork Steaks
with Roast Veggie & Baby Spinach Medley
Sweet and mild All-American spices add a ton of flavour to these pork steaks. Combined with a colourful roast veggie mixture tossed with baby spinach, and a delicate smokey aioli on the side, this is a modern and delicious combination that will delight the family.
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Ingredients
4 unit
potatoes
1 unit
capsicum
2 unit
carrot
1 unit
corn
(May be present Milk, Soy, Sesame. )
1 packet
pork loin steak
1 sachet
All-American Spice Blend
1 packet
flaked almonds
(Contains Almond; )
1 bag
baby spinach leaves
1 bunch
chives
1 tub
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Cut the red capsicum into 2cm chunks. Cut the carrot (unpeeled) into 1cm-thick rounds. TIP: Cut the veggies to the correct size so they cook in the allocated time. Place the potato, capsicum, carrot and corn cob over two oven trays lined with baking paper. Drizzle with olive oil and season with the salt and a good pinch of pepper. Toss to coat, then spread out in a single layer and roast, tossing halfway through, until tender, 25-30 minutes.
While the veggies are roasting, combine the pork loin steaks and All-American spice blend in a large bowl. Drizzle with olive oil, season with salt and pepper and toss to coat. Set aside.
When the veggies have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat. Add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). TIP: The spice blend may char in the pan, this adds to the flavour! Transfer to a plate, cover and set aside to rest.
Finely chop the chives. When the corn is cool enough to handle, slice the corn kernels from the cob. Transfer the roasted veggies to a large bowl with the corn, baby spinach leaves and 1/2 the chives. Add 1/4 of the smokey aioli and toss to coat. Season to taste with salt and pepper.
Slice the spiced pork steaks. Divide the pork and roast veggie toss between plates. Sprinkle the roast veggie toss with the flaked almonds and remaining chives. Serve with the remaining smokey aioli.