Mediterranean Pork and Orzo

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.

Let’s eat!



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