• Preheat oven to 220°C/200°C fan-forced. • Thinly slice carrot and potato into sticks. Thinly slice beetroot into wedges.

• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, combine Aussie spice blend, pork loin steaks and a drizzle of olive oil in a medium bowl.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add apricot sauce, dijon mustard (see ingredients) and a splash of water, turning pork to coat.

• When the veggies are done, remove tray from oven, then add baby spinach leaves and a drizzle of vinegar. Toss to combine and season to taste.

• Slice spiced pork steak. • Divide roast veggie toss between plates. • Top with pork, spooning over any remaining mustard-apricot glaze from the pan. • Drizzle garlic aioli over to serve. Enjoy!