I loved the orzo in this Mediterranean Pork and Orzo dish. It gave it just the right amount of substance and texture without being noodle-y. All of the flavours blended well, and the pork was cooked to perfection–a little bit crusty on the outside and incredibly soft inside. It isn’t overly seasoned, which I liked, and the feta was in perfect balance with the other ingredients. The original recipe calls for grape tomatoes, but I don’t want them, so I used Campari tomatoes and quartered them.
Make this Mediterranean Pork and Orzo this summer when you want a lovely, colourful one-dish meal that’s also light and refreshing.
Flavorsome Mediterranean Pork and OrzoPrint Recipe
- 2 cups of ground pork tenderloin
- 1 teaspoon of coarsely ground pepper
- 2 tablespoons of olive oil
- 3 quarts of water
- 1 1/4 cups of uncooked orzo pasta
- 1/4 teaspoon of salt
- 8 ounces of fresh spinach
- 3 to 4 Campari tomatoes, quartered
- 3/4 cup of crumbled feta cheese
- In a skillet, heat your oil over medium heat. Add the pepper and stir it well to combine.
- Add the pork; cook and stir for 8 to 10 minutes or until it’s no longer pink.
- Meanwhile, in a saucepan, bring 3 quarts of water to a boil. Stir in the orzo and salt; cook, uncovered, for about 8 minutes.
- Stir the spinach with the orzo and cook for 45 to 60 seconds longer or until the orzo is soft and the spinach is wilted. Drain.
- Add the orzo and spinach to the pork and stir to combine.
- Add the tomatoes and feta cheese just right before serving.