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 Orzo
This Mediterranean pork and orzo dish is a gratifying dish you can easily nail at the first try.
Ingredients
2 cups ground pork (minced pork) - tenderloin
1 teaspoon ground black pepper - coarsely
2 tablespoons olive oil
3 quarts water- 1 ¼ cups orzo - uncooked
¼ teaspoon salt
8 ounces spinach
4 medium tomato - Campari, quartered
¾ cup feta cheese - crumbled
Instructions
- 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.
Nutrition
Calories: 428kcalCarbohydrates: 29gProtein: 21gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 71mgSodium: 412mgPotassium: 703mgFiber: 3gSugar: 3gVitamin A: 4315IUVitamin C: 23mgCalcium: 170mgIron: 2mg
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