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Mediterranean Pork and Orzo

 Mediterranean Pork and Orzo
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
6 ServingsPrep/Total Time: 30 min.


  • 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
  • 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, 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. Drain.
  • Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.
  • Yield: 6 servings.
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,

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Mediterranean Pork and Orzo (continued)

Nutritional Facts: 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.