Herby Italian Pork Loin & Roast Vegetable Orzo

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Deseed the Romano pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large pieces

Chop the courgette[s] into bite-sized pieces

Peel and chop the red onion[s] into eighths

Add the chopped Romano pepper, courgette, red onion and butternut squash cubes to a baking tray with the balsamic vinegar

Add a generous drizzle of olive oil and season with a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 25-30 min or until all of the vegetables are cooked through

Meanwhile, strip the rosemary and thyme leaves and chop them finely, discarding the stems

Boil a kettle

Combine the chopped rosemary and thyme with a drizzle of olive oil and a pinch of salt and pepper in a large bowl – this is your marinade

Add the pork loin steaks to the marinade and set aside

Meanwhile, add the orzo pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the orzo for 6-8 min or until cooked with a slight bite

Once done, drain the orzo

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the marinated pork loin steaks and cook for 2 min on each side or until they're browned and cooked through

Transfer the cooked steaks to a clean chopping board, cover with a clean tea towel and leave them to rest for 2 min

Once the vegetables are cooked through, stir them through the drained orzo with the classic basil nut pesto and any remaining juices

Season with a pinch of salt and pepper