Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into small chunks. Cut the capsicum into bite-sized chunks. Cut the carrot into rounds. Divide the veggies between two oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat then spread out in a single layer and roast, tossing halfway through, until tender, 25-30 minutes.

While the veggies are roasting, combine the pork loin steaks and All-American spice blend (see ingredients) in a large bowl. Drizzle with olive oil, season with salt and pepper and toss to coat. Set aside.

Slice the kernels off the corn cob. Heat a large frying pan over a high heat. Add the corn. Cook until charred, 4-5 minutes. Transfer to a large bowl.

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

Transfer the roasted veggies to the large bowl with the corn. Add the baby spinach leaves and 1/4 of the smokey aioli and toss to coat. Season to taste with salt and pepper.

Slice the spiced pork steaks. Divide the pork and roast veggie toss between plates and serve with the remaining smokey aioli.