Description

Craving a quick, flavorful meal that brings the sunny flavors of the Mediterranean to your table? The Mediterranean Pork and Orzo, with 50 glowing reviews, is your answer! This dish features tender pork tenderloin cubes seasoned with pepper, paired with delicate orzo, fresh spinach, juicy grape tomatoes, and tangy feta cheese, all coming together in a light yet satisfying meal

Ingredients

To make Mediterranean Pork and Orzo for 6 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this vibrant dish:

Pork Tenderloin (1½ lb): Lean, tender protein base.
Coarsely Ground Pepper (1 tsp): Adds a bold, spicy kick.
Olive Oil (2 tbsp): Used for cooking, providing a Mediterranean touch.
Water (3 quarts): For boiling orzo.
Uncooked Orzo Pasta (1¼ cups): Delicate, rice-shaped pasta for a light base.
Salt (¼ tsp): Enhances flavors in the orzo.
Fresh Baby Spinach (1 package, 6 oz): Adds vibrant color and nutrition.
Grape Tomatoes (1 cup, halved): Brings juicy, sweet freshness.
Crumbled Feta Cheese (¾ cup): Provides creamy, tangy richness.

Substitutions and Variations:

Pork Tenderloin: Swap with chicken breast, turkey tenderloin, or tofu for a vegetarian option.
Orzo: Replace with couscous, quinoa, or small pasta like ditalini (adjust cooking time).
Spinach: Use kale, arugula, or Swiss chard (adjust cooking time for tougher greens).
Grape Tomatoes: Substitute with cherry tomatoes, diced Roma tomatoes, or sun-dried tomatoes.
Feta Cheese: Swap with goat cheese, queso fresco, or a dairy-free alternative.
Add-Ons: Include olives, artichoke hearts, roasted red peppers, or pine nuts for extra flavor.
Gluten-Free: Use gluten-free orzo or rice (check labels).

Why These Ingredients Matter: The pork provides lean protein, while the orzo and veggies add fiber and texture. The feta and tomatoes bring a fresh, tangy Mediterranean flair, creating a balanced, nutritious meal perfect for healthy eating.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare and Cook the Pork

Rub 1½ lb pork tenderloin with 1 tsp coarsely ground pepper, then cut into 1-inch cubes.
In a large nonstick skillet, heat 2 tbsp olive oil over medium heat.
Add pork cubes and cook, stirring occasionally, for 8–10 minutes until no longer pink (internal temperature of 145°F).

Tip: Cut pork into uniform cubes for even cooking, and stir occasionally to brown all sides without overcooking.

Step 2: Cook the Orzo and Spinach

In a Dutch oven, bring 3 quarts water to a boil.
Stir in 1¼ cups uncooked orzo and ¼ tsp salt; cook, uncovered, for 8 minutes.
Add 1 package (6 oz) fresh baby spinach and cook for 45–60 seconds longer, until orzo is tender and spinach is wilted.
Drain well.

Tip: Stir spinach gently to avoid breaking the orzo, and drain thoroughly to prevent a watery dish.

Step 3: Combine Ingredients

Add 1 cup halved grape tomatoes to the skillet with the pork; cook for 1–2 minutes to heat through.
Stir in the drained orzo-spinach mixture and ¾ cup crumbled feta cheese, mixing gently to combine.

Tip: Toss gently to keep the orzo and spinach intact, and heat just until the feta softens slightly.

Step 4: Serve

Spoon the pork and orzo mixture into bowls or onto plates.
Serve hot, garnished with extra feta or fresh herbs if desired.

Tip: Serve immediately to enjoy the tender pork, warm orzo, and vibrant veggies at their best.