Mediterranean Pork and Orzo |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
2 pork tenderloin (3/4 pound each) |
1 teaspoon fresh coarse ground black pepper |
2 tablespoons olive oil |
3 quarts water |
1 1/4 cups uncooked orzo pasta |
1/4 teaspoon salt |
1 (6 ounce) package fresh baby spinach |
1 cup grape tomatoes, halved |
3/4 cup feta cheese, crumbled |
Directions:
1. Rub pork with pepper; cut into 1-inch cubes. In a large nonstick skillet, cook pork in oil over medium heat for 8-10 minutes or until no longer pink.
2. Meanwhile, in a large saucepan, bring water to a boil. Stir in orzo and salt; cook, uncovered, for 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted.
3. Add tomatoes to the pork; cook and stir for 1 minute or until heated through. Drain orzo mixture; toss with pork mixture and feta cheese.
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