Pork and Orzo

Name: Pork and Orzo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 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

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

Take a trip to a waterfront locale with protein-rich, health-minded Mediterranean pork and orzo. Tomatoes, spinach and feta add bright punches of color to the meat and pasta.

Ingredients

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

Directions

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.
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.
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.

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

Recipe Creator