Malt-Infused Pork Loin with Roasted Vegetable Medley

This innovative dish combines tender thin cut pork loin steak marinated in a malt extract glaze and paired with a vibrant roasted vegetable medley of butternut pumpkin, sweet potato, broccoli, and asparagus. Finished with a zesty lemon garlic sauce, this main course is not only delicious but also balanced, offering a delightful mix of textures and flavors that are both comforting and unexpected.

Ingredients:

• 2 thin cut pork loin steaks
• 2 tablespoons malt extract
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup butternut pumpkin, cubed
• 1 cup sweet potato, cubed
• 2 cups pasta of choice
• 1 cup asparagus, trimmed
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/2 cup cheese (such as parmesan or feta), crumbled
• 1 cup green beans, trimmed
• 1 cup carrots, sliced
• 1 medium zucchini, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together malt extract, olive oil, minced garlic, lemon juice, salt, and pepper. Marinate the pork loin steaks in this mixture for at least 30 minutes.
3. While the pork marinates, prepare the vegetables. In a large bowl, combine butternut pumpkin, sweet potato, broccoli, cauliflower, asparagus, green beans, carrots, and zucchini. Drizzle with olive oil, season with salt and pepper, and toss well.
4. Spread the vegetable mixture onto a baking sheet and roast in the oven for about 25 minutes, or until tender and slightly caramelized.
5. Cook the pasta according to package instructions and set aside.
6. In a skillet over medium-high heat, cook the marinated pork loin steaks for about 3-4 minutes on each side or until cooked through and golden brown.
7. To serve, place a portion of pasta on each plate, top with roasted vegetables, and lay the pork steak on top. Sprinkle with crumbled cheese and garnish with lemon zest.