Mediterranean Pork and Orzo |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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On a really busy day, this meal-in-a-bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. Ingredients:
2 pork tenderloins (3/4 pound each) |
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 |
Directions:
1. Rub pork with pepper; cut pork into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir 8-10 minutes or until no longer pink.
2. 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. Drain.
3. Add tomatoes to pork; heat through. Stir in orzo mixture and cheese. Yield: 6 servings.
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