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Mediterranean Pork and Orzo
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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
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 feta cheese.
Yield: 6 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |