• Preheat oven to 240°C/220°C fan-forced.
• Slice carrot into thick rounds. Slice onion (see ingredients) into wedges. Cut beetroot and white turnip into small chunks. • Place veggies on a lined oven tray. Sprinkle with garlic & herb seasoning (see ingredients), drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. • Roast until tender, 20-25 minutes. Set aside to cool slightly. 

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Meanwhile, in a medium bowl, combine All-American spice blend, a pinch of salt and a drizzle of olive oil. Add pork loin steaks and turn 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).
• Remove pan from heat, then add sweet chilli sauce and the butter, turning pork to coat. • Transfer to a plate, then spoon over any remaining glaze. Cover with foil and rest for 5 minutes. 

• When the roasted veggies are done, add spinach & rocket mix and a drizzle of vinegar to the tray. Gently toss to combine. • Slice pork loin. • Divide roast veggie toss between plates. Top with All-American pork (plus any resting juices). • Dollop over garlic dip to serve. Enjoy!