Main Dishes · No. 137
Pork and Orzo
Take a trip to a waterfront locale with protein-rich, health-minded Mediterranean pork and orzo. Tomatoes, spinach and feta add bright punches of color to the meat and pasta.
Serves 6Total time 30 min372 calories per servingAmericanDinner
Ingredients
- 1-1/2 pounds pork tenderloin
- 1 teaspoon coarsely ground pepper
- 2 tablespoons olive oil
- 3 quarts water
- 1-1/4 cups uncooked orzo pasta
- 1/4 teaspoon salt
- 1 package (6 ounces) fresh baby spinach
- 1 cup grape tomatoes, halved
- 3/4 cup crumbled feta cheese
Method
- Rub the pork with the black pepper, then cut it into 1-inch cubes.
- In a large nonstick skillet, heat the oil over medium heat. Add the pork, then cook and stir until it’s no longer pink, 8 to 10 minutes.
- In a Dutch oven, bring the water to a boil. Stir in the orzo and salt, then cook, uncovered, for eight minutes. Stir in the spinach and cook until the orzo is tender and the spinach is wilted, 45 to 60 seconds longer. Drain the water.
- Add the halved grape tomatoes to the pork, and heat them through. Editor’s Tip: If you can’t score grape tomatoes, plum tomatoes will also work. Just chop them into smaller pieces; each piece should be the size of a halved grape tomato.
- Finally, stir in the orzo mixture and the cheese.
Notes
- Times from the recipe page: prep 15 min, cook 15 min, total 30 min.
- 372 calories per serving, from the recipe page (yield as listed: 6 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Kristine Hansen. Saved for personal use.