Dijon Pork Loin Steaks with Roasted Carrot and Zucchini
After a busy day at work, this recipe is a quick and healthy dinner. Pork tenderloin has less fat than snapper or beef and is an excellent source of protein, thiamin and niacin. Roasting vegetables is fast and simple, plus it helps to develop nutrients in carrot and zucchini. Cooking tip: When you sear the pork, turning it only a few times will ensure it has enough contact with the pan to develop a crust.
Number of servings
Ingredients
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2 Garlic Clove
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2 Stalk Rosemary
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1 Zucchini
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2 Carrot
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2 Pork Loin Steaks
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3 Tsp Dijon Mustard
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3 Tbsp Balsamic Vinegar
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2 Tsp Mediterranean Spice Mix
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Oven
Baking Tray
Plastic Bag
1 Prepare Ingredients
Preheat oven to 200°C. Peel and mince garlic. Pick rosemary leaves and roughly chop, discarding stems. Cut the carrots and zucchini into 8 cm long, 2 cm wide wedges, making sure they are even in thickness. Pat pork dry with paper towel. Cut pork crosswise into 2-3 cm medallions.
2 Prepare Marinade
In a large resealable plastic bag, combine mustard, balsamic vinegar, garlic, rosemary and 1 Tbsp olive oil. Add pork to bag and shake to coat. Set aside to marinate at room temperature for at least 10 minutes or up to 2 hours.
Tip! We've swapped medallions for pork loin steaks this week due to availability.
3 Make Carrot & Zucchini Fries
Arrange the carrots and zucchini in a single, even layer on a lined baking tray. Season with salt, pepper and as much spice mix as you like. Drizzle with olive oil and toss to thoroughly coat. Roast, stirring halfway through, 18-20 minutes or until tender and browned. Remove from the oven and set aside as you finish cooking.
Tip! Use multiple trays if necessary.
4 Cook Pork
Remove pork from marinade, allowing excess to drip off. Season both sides with salt and pepper. Heat olive oil in a large pan over medium heat. When oil is shimmering, add pork and cook until browned on outside and cooked through, about 3 minutes per side.
Tip! Enough oil to heat, swirl and cover the base of the pan.
5 You Plate It
Divide pork and roasted carrot and zucchini fries evenly between plates. Enjoy!
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