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Mediterranean Pork and Orzo

Mediterranean Pork and Orzo
Is there a food group NOT represented in this flavorful and fabulous meal-in-a-bowl? It’s a wholesome favorite with Mary Relyea’s family in Canastota, New York.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 Pork tenderloins (3/4 pound each)
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  • 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

  • Rub pork with pepper; cut into 1-in. cubes. In a large nonstick
  • skillet, cook pork in oil over medium heat for 8-10 minutes or until
  • no longer pink.
  • Meanwhile, in a large saucepan, bring water to a boil. Stir in orzo
  • and salt; cook, uncovered, for 8 minutes. Stir in spinach; cook
  • 45-60 seconds longer or until orzo is tender and spinach is wilted.
  • Add tomatoes to the pork; cook and stir for 1 minute or until heated
  • through. Drain orzo mixture; toss with pork mixture and cheese.
  • Yield: 6 servings.
Nutrition Facts: 1-1/3 cups equals 372 calories,
© Taste of Home 2013

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Mediterranean Pork and Orzo (continued)

Nutrition Facts: 11 g fat (4 g saturated fat), 71 mg cholesterol, 306 mg sodium, 34 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013