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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Lean New Zealand pork is tasty, versatile and full of flavour – dinner tonight is sorted!
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
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
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.
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.
Preheat air fryer to 200°C. Cook for 12 minutes, and flip after 6 minutes. Rest for 2 mins before serving.
Put all the dressing ingredients into a jar and shake well to combine.
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.
Lean New Zealand pork is tasty, versatile and full of flavour – dinner tonight is sorted!
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
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.
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.
Preheat air fryer to 200°C. Cook for 12 minutes, and flip after 6 minutes. Rest for 2 mins before serving.
Put all the dressing ingredients into a jar and shake well to combine.
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.
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