Light & Fresh

Perfect Pork Steaks with Roast Veggies

Lean New Zealand pork is tasty, versatile and full of flavour – dinner tonight is sorted!

Easy
4
10 mins prep
25 mins cook

4 x New Zealand pork steaks (approx. 150g each), trimmed of external fat

1 Tbsp olive oil

Salt and pepper

Roast Veggie Salad

1  beetroot, cut into 2cm pieces

1  carrot, cut into 2cm pieces

1  kumara, cut into 2cm pieces

1 red capsicum, cut into 3cm pieces

1 red onion, halved and then quartered

1 Tbsp olive oil

Dressing (optional)

2 Tbsp sundried tomato pesto

2 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar

Salt and pepper

To serve

Seasonal greens, steamed

Ingredients

4 x New Zealand pork steaks (approx. 150g each), trimmed of external fat

1 Tbsp olive oil

Salt and pepper

Roast Veggie Salad

1  beetroot, cut into 2cm pieces

1  carrot, cut into 2cm pieces

1  kumara, cut into 2cm pieces

1 red capsicum, cut into 3cm pieces

1 red onion, halved and then quartered

1 Tbsp olive oil

Dressing (optional)

2 Tbsp sundried tomato pesto

2 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar

Salt and pepper

To serve

Seasonal greens, steamed

Nutrition

No items found.
01
Prepare the vegetables

Preheat your oven to 190°C. Chop the vegetables and place in a shallow roasting dish. Pour over 1 Tbsp olive oil and toss to coat. Season with salt and pepper.

Place in the oven and roast for 25 minutes or until tender.

01
02


Pork – cook with the ‘6+2+2 method’

Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the steaks and cook on the other side for 2 minutes. Remove the steaks from the pan and rest on a plate for at least 2 minutes while you make the dressing.

02
03
Make the dressing

Put all the dressing ingredients into a jar and shake well to combine.

03
04
Serve

When the roasted veggies are ready, remove from the oven and pour over the dressing.

Place a pork steak on each plate along with a portion of roasted vegetables and steamed greens.

04
05
05
Learn more about 6+2+2
Learn more about 6+2+2

Related Recipes

view all
Light & Fresh

Perfect Pork Steaks with Roast Veggies

Lean New Zealand pork is tasty, versatile and full of flavour – dinner tonight is sorted!

10 mins prep | 25 mins cook
Easy
4

4 x New Zealand pork steaks (approx. 150g each), trimmed of external fat

1 Tbsp olive oil

Salt and pepper

Roast Veggie Salad

1  beetroot, cut into 2cm pieces

1  carrot, cut into 2cm pieces

1  kumara, cut into 2cm pieces

1 red capsicum, cut into 3cm pieces

1 red onion, halved and then quartered

1 Tbsp olive oil

Dressing (optional)

2 Tbsp sundried tomato pesto

2 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar

Salt and pepper

To serve

Seasonal greens, steamed

01
Prepare the vegetables

Preheat your oven to 190°C. Chop the vegetables and place in a shallow roasting dish. Pour over 1 Tbsp olive oil and toss to coat. Season with salt and pepper.

Place in the oven and roast for 25 minutes or until tender.

02


Pork – cook with the ‘6+2+2 method’

Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the steaks and cook on the other side for 2 minutes. Remove the steaks from the pan and rest on a plate for at least 2 minutes while you make the dressing.

03
Make the dressing

Put all the dressing ingredients into a jar and shake well to combine.

04
Serve

When the roasted veggies are ready, remove from the oven and pour over the dressing.

Place a pork steak on each plate along with a portion of roasted vegetables and steamed greens.

05