Mediterranean Pork and Orzo
Prep/Total Time: 30 min.
Prep/Total Time: 30 min.
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.
Making this for our dinner tonight along with a chopped salad. I marinated the pork in balsamic vinaigrette overnight and also cooked the orzo in half water, half chicken broth. Those were the only changes I made. Great and tasty. Will make it again!
Really easy to make. I bought garlic seasoned pork loin which really made the flavors pop. Delicious!
It was very good but it needed more flavor. I followed the recipe and the end result was very bland. I added oregano and a few splashes of lemon juice and it made a big improvement! I will be making this again for sure!
My family was skeptical but loved it. I did add garlic, salt and adobo for a little more flavor. Will definitely repeat
This was easy and delicious! I added two cloves of minced garlic to the oil before cooking the pork. I cooked the orzo separately and mixed the spinach in after draining it. I added Greek seasoning, some extra salt and a squeeze of lemon juice to the mixture before serving.
After reading reviews on this recipe, I decided to proceed with caution. Looking at the ingredients, I could tell this dish would need a little something extra. A little TLC if you will. Instead of cooking pork in the skillet, I decided to slow cook mine for about 8 hrs (I cant stand to eat big chunks of pork), so that it would practically melt in your mouth. Also, while boiling the orzo, I added garlic a dash of garlic powder, onion powder, and olive oil to the water. Later, I added the spinach as instructed to do so. Might I add, when slow cooking the pork tenderloin, add an onion to the mix. It will make the tenderloin extra tender (2 cups of water, tenderloin, half an onion cut into two, 1 tsp garlic powder, 1 tsp salt, and ground red pepper-- just a dash). I transferred the pork to a skillet and shredded (pulled it apart), added halved grape tomatoes. Cooked for about 3 minutes then added orzo mixture to the skillet. Feta cheese added, a sprinkle more of salt... and left over feta sprinkled on top. It was absolutely delicious done this way. Hope this helps! -E
This was delicious, and something to change up the usual pasta and sauce. Loved it! I added some Italian seasoning and oregeno to the final product and I think that did add some good flavor. One thing I will say though, even though this is fairly quick and you technically eat it in a bowl, it does require a fair amount of pots/skillets/cutting board usage so it's not like a one skillet kind of thing. So worth it though! I'm trying to break the habit of cooking everything with chicken so this was a nice experiment! Also, I actually used less feta because I ended up not having as much as this calls for. Instead I sprinkled on some parmesean cheese and I think it turned out great! It might have been too cheesy otherwise, and it really didn't need it! I don't get the hate on the seasoning...if you can tell by the recipe it needs more seasoning, just be creative and add some. It's *okay* to use a recipe as a base and add your own flavor.
Lots of yummy ingredients go into this recipe but not enough flavor. Needs something to spark it up.
My whole family loves this dish. However, I did make a few tweaks: I throw the spinach in the with the tomatoes to wilt it. It holds its flavor better. I also squeeze fresh lemon juice (juice of one lemon) over the orzo after I drain it, and I add a bunch of red pepper flakes and about a half teaspoon of dried basil to the pork mixture right before I add the orzo. It's fantastic. We make it about every two weeks and it's so quick to make.