Chilean Pork Steak with Roasted Veggies and Pebre Mayo

Steps

1. Cook veggies Preheat oven to 230o C. Dice potatoes 2cm. Peel parsnip and cut into 2cm rounds. Toss potatoes and parsnip with a drizzle of oil and 1 tsp honey on a lined oven tray and season. Roast for 20 minutes.
2. Cook courgette Cut courgette into 1cm rounds. Once potatoes have cooked for 20 minutes, add courgette and corn to tray. Roast a further 5 minutes, until veggies are golden and tender. Turn once during cooking.
3. Prep pork When veggies have 10 minutes remaining, pat pork dry and place in a medium bowl. Toss with Chilean spices, ½ tsp salt and a drizzle of oil.
4. Cook pork Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook pork for 3-4 minutes each side (depending on thickness), or until just cooked through. Rest, covered before slicing against the grain. Season to taste.
5. Finish veggies When veggies are cooked, toss through spinach and a drizzle of GF white wine vinegar.
6. To serve Top veggies with pork and dollop over pebre salsa. Alternatively, mix pebre salsa with 1-2 Tbsp mayo for little foodies. Or serve with plain mayo.