American Spiced Pork Steaks with Roast Veggie & Baby Spinach Medley
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American Spiced Pork Steaks with Roast Veggie & Baby Spinach Medley

American Spiced Pork Steaks with Roast Veggie & Baby Spinach Medley

Lean Protein | Healthier Carbs | Packed with Veggies

A sweet and smokey seasoning adds a ton of flavour to these pork steaks. Combined with a colourful roast veggie mixture tossed with baby spinach, and a delicate balsamic glaze, this is a nutritionally balanced meal that will be happily devoured by all.

Tags:
Balanced
Not Suitable for Coeliacs
Naturally Gluten-Free
Calorie Smart
Allergens:
Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount
sweet potato

2

sweet potato

carrot

1

carrot

beetroot

1

beetroot

corn

1 cob

corn

All-American spice blend

1 sachet

All-American spice blend

pork loin steaks

1 packet

pork loin steaks

pepitas

1 sachet

pepitas

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

baby spinach leaves

1 bag

baby spinach leaves

balsamic glaze

½ bottle

balsamic glaze

(Contains Sulphites;)

Not included in your delivery

olive oil

1

olive oil

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Nutritional Values

per serving
Calories0 kcal
Energy (kJ)2542 kJ
Fat17.6 g
of which saturates3.2 g
Carbohydrate57.2 g
of which sugars34.1 g
Dietary Fibre0 g
Protein49 g
Cholesterol0 mg
Sodium537 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Cooking Steps

Roast the veggies
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm-thick rounds. Cut the beetroot into 1cm chunks. Slice the kernels off the corn cob. Divide the veggies 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 and roast, tossing halfway through, until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.

Flavour the pork
2

While the veggies are roasting, combine the All- American spice blend and a drizzle of olive oil in a large bowl. Season with salt and pepper. Add the pork loin steaks and toss to coat. Set aside.

Toast the pepitas
3

Heat a large frying pan over a medium-high heat. Add the pepitas and toast, tossing occasionally, until golden, 3-4 minutes. Transfer to a small bowl.

Cook the pork
4

Return the frying pan to a medium-high heat. Cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Remove from the heat. TIP: The spice blend may char in the pan, this adds to the flavour!

Bring it all together
5

Transfer the roasted veggies to a large bowl with the baby spinach leaves and toss to coat. Season to taste.

Serve up
6

Slice the American spiced pork steaks. Drizzle the balsamic glaze (see ingredients) over the roast veggie toss. Divide the pork and roast veggie toss between plates and drizzle over the pork resting juices. Sprinkle over the pepitas to serve.