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Mediterranean Pork and Orzo Recipe

Mediterranean Pork and Orzo Recipe

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. YIELD:6 servings


  • 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


  • 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 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.

Nutritional 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.

Reviews for Mediterranean Pork and Orzo

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Reviewed Jan. 3, 2018

"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."

Reviewed Nov. 7, 2017

"I don't understand recipes that need other people to tell you how to season the dish. You don't have to make the dish to see that the feta cheese would not be enough to add flavor."

Reviewed Oct. 17, 2017

"Loved it!"

Reviewed May. 10, 2017

"made this last night. It was very light and filling. recipe could use a boost in flavor (like some lemon and garlic) for those liking this more zest but also tasty as is for a light summer meal."

Reviewed Apr. 24, 2017

"I followed recipe as written. I dislike that other reviewers give good reviews after changing the original recipe, this is very misleading. My husband and I thought very bland and this will not be a repeat."

Reviewed Apr. 11, 2017

"Wonderful!! Based on some reviewers' suggestions to add to the seasonings, I went ahead and automatically added minced garlic and lemon-pepper and an additional bag of fresh spinach without trying this recipe as originally written. Also just added the baby spinach to the skillet the pork was cooking in and cooked orzo separately. Husband and oldest son raved about it as well! easy to prepare--no new cooking techniques to learn and ingredients you're already familiar with. Husband said next time add more feta cheese and artisan bread to soak up that fabulous broth!"

Reviewed Mar. 8, 2017

"Delicious...with a few changes. I didn't cook the spinach with the orzo.. I hate mushy spinach. I cooked the orzo for 8 minutes. Stir fried the pork for just a few minutes. Rough chopped the spinach. Mixed the pork, tomatoes, spinach and cooked just until heated through and the spinach was wilted. Added the orzo at the last minute. Added a sprinkle of garlic powder and onion powder. This recipe lends itself to different meats. chicken probably would be good. A great one dish meal."

Reviewed Feb. 28, 2017

"Delicious with some extra seasoning. Added some garlic powder, extra salt, Cavenders Greek seasoning and squeezed half a lemon over it. Yum!"

Reviewed Jan. 28, 2017

"Good, but definitely needs more flavor. I added Italian seasoning and more salt. I also used boneless pork loin chops rather than tenderloin because it's what I had on hand. Nice low calorie meal."

Reviewed Jan. 21, 2017

"Tried this recipe for the first time using left over pork tenderloin roasted to medium-Medium rare. Finished it off in a pan with olive oil and sliced fresh mushrooms. Everyone loved it. I would add an additional 1/2 bag of baby spinach but otherwise, it was great. I will definately make this again."

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