Taste of Home
Mediterranean Pork and Orzo
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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1-1/2 pounds pork tenderloin
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1 teaspoon coarsely ground pepper
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2 tablespoons olive oil
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3 quarts water
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1-1/4 cups uncooked orzo pasta
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1/4 teaspoon salt
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1 package (6 ounces) fresh baby spinach
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1 cup grape tomatoes, halved
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3/4 cup crumbled feta cheese
Directions
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1.
Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes.
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2.
Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain.
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3.
Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.
Nutrition Facts
1-1/3 cups: 372 calories, 11g fat (4g saturated fat), 71mg cholesterol, 306mg sodium, 34g carbohydrate (2g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
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