Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place the kumara fries on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until tender, 20-25 minutes. TIP: Cut the kumara to size so it cooks in time!

While the fries are baking, drain the pineapple slices. Finely chop the tomato. Roughly chop the baby spinach leaves. Pick the mint leaves and roughly chop. In a medium bowl, combine the mild Caribbean jerk seasoning, a little drizzle of olive oil and a pinch of pepper. Add the pork loin steaks and toss to coat.

Heat a medium frying pan over a medium-high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Transfer to a plate, allow to cool slightly, then roughly chop.

Wipe out the pan and return to a medium heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 4-5 minutes each side (depending on thickness). Transfer to a plate and cover to rest for 5 minutes. TIP: The spice blend may char slightly, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.

While the pork is resting, add the pineapple, tomato, baby spinach and mint to a medium bowl. Add the vinegar, season with salt and pepper and drizzle with olive oil. Toss to combine.

Thinly slice the pork. Divide the Caribbean pork between plates and spoon over any resting juices. Top with the caramelised pineapple salsa and serve with the kumara fries and garlic aioli.