• Preheat oven to 220°C/200°C fan-forced.
• Cut sweet potato, carrot and zucchini into bite-sized chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season 
with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
• Meanwhile, finely chop garlic.

• In a large bowl, combine Nan’s special seasoning and a drizzle of olive oil. 
Add pork loin steaks and turn to coat.
• In a large frying pan, heat the butter with a drizzle of olive oil over 
medium-high heat. Toast panko breadcrumbs (see ingredients) and
flaked almonds, stirring, until golden brown, 3 minutes.
• Add garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and 
season to taste. 

• When the veggies have 10 minutes cook time remaining, return frying pan 
to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook pork until cooked through, 3-4 minutes each side.
• Transfer to a plate, cover and rest for 5 minutes.

• When the veggies are roasted, add baby spinach leaves and a drizzle of 
balsamic vinegar to the tray and gently toss to combine.
• Slice pork.
• Divide pork and roast veggie toss between plates.
• Top pork with garlic almond crumb and serve with creamy pesto dressing. 
Crumble over marinated goat cheese to serve. Enjoy!