• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Thickly slice carrot into rounds. Slice tomato into thick wedges. • Drain sweetcorn.

• Place sweet potato, carrot, tomato and corn on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread veggies out in a single layer, then roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, combine All-American spice blend with a drizzle of olive oil in a large bowl. • Season, then add pork loin steaks, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Transfer pork to a plate. Cover, then set aside to rest for 5 minutes. TIP: The spice blend may char in the pan, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.

• In a large bowl, combine roasted veggies, baby spinach leaves and 1/4 of the smokey aioli. • Toss to coat. Season to taste.

• Slice American-spiced pork steaks. • Divide pork and roast veggie toss between plates. • Top with remaining smokey aioli to serve. Enjoy!