This Taste of Home recipe is a quick weeknight dish. The flavors – overall – were quite good. The only thing I might do differently next time is to lower the amount of feta cheese. Don’t get me wrong. I love feta! But somehow it just took this dish over. I’ve even thought about adding a few kalamata olives instead. Love those.
- 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
- 6 ounces fresh baby spinach
- 1 cup grape tomatoes, halved
- 3/4 cup crumbled feta cheese
Salt and pepper the tenderloin. Cut into 1-inch (or smaller) cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir 8-10 minutes or until no longer pink.
Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted. Don’t overcook your orzo!!! Drain.
Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.