Preheat oven to 220°C/200°C fan-forced. Cut sweet potato into small chunks. Cut capsicum into bite-sized chunks. Slice carrot into thick rounds. Divide veggies between two oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

Meanwhile, combine All-American spice blend (see ingredients) with a drizzle of olive oil in a large bowl. Season, then add pork loin steaks. Toss to coat.

Slice kernels off corn cob. Heat a large frying pan over high heat. Cook corn until charred, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.

Return frying pan to medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate. Cover, then set aside to rest. TIP: The spice blend may char in the pan, this adds to the flavour!

To the bowl with corn, add the roasted veggies, baby spinach leaves and 1/4 the smokey aioli. Toss to coat. Season to taste.

Slice American-spiced pork steaks. Divide pork and roast veggie toss between plates. Dollop over the remaining smokey aioli to serve.