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Mediterranean Pork and Orzo Recipe
Mediterranean Pork and Orzo Recipe photo by Taste of Home

Mediterranean Pork and Orzo Recipe

Read Reviews (2)
4.64 2
Publisher Photo
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. —Mary Relyea, Canastota, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

Nutritional Facts

1-1/3 cups equals 372 calories, 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.

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.
Originally published as Mediterranean Pork and Orzo in Light & Tasty June/July 2006, p43

Nutritional Facts

1-1/3 cups equals 372 calories, 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.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Mediterranean Pork and Orzo(2)

AVERAGE RATING
   (11)
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5 Star
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4 Star
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MY REVIEW
Reviewed Mar. 21, 2014

Bland

MY REVIEW
Reviewed Feb. 10, 2012

Easy to make and very tasty!!

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