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.
Pork and Orzo
This is one of those Mediterranean pork recipes that’s super-easy to whip up on a weeknight. With just 30 minutes of prep time and a list of ingredients that won’t have you running to several grocery stores (you probably already have them on hand) this is a true winner that everyone will love.
Jazzed up with baby spinach, grape tomatoes and feta, Mediterranean-style pork orzo is a colorful and vibrant dish—and also a healthy one. (Yes, even for the picky eaters.)
Ingredients for Pork and Orzo
- Pork tenderloin: About 1-1/2 pounds is suggested for this recipe, which translates to six servings. Considered to be a lean meat, pork tenderloin is high in protein.
- Olive oil: Olive oil holds up to high temperatures. Choose extra-virgin olive oil, as it’s the least processed of all the olive oils.
- Orzo pasta: This dried pasta is sold in most grocery stores. Shaped like a piece of large rice, orzo is flour-based, but you can also find gluten-free versions.
- Baby spinach: Look for baby spinach, meaning that the leaves are smaller. Definitely don’t use frozen spinach; opt for fresh leaves, which are available year-round.
- Grape tomatoes: The reason you’re using grape tomatoes and not a beefsteak-type tomato is that they don’t have a lot of water content, which would make your recipe runny. We also like that there’s less chopping!
- Feta cheese: The crumbly effect of this cheese allows it to evenly disperse throughout the recipe and not clump together.
Directions
Step 1: Rub the pork, cut it into cubes
Rub the pork with the black pepper, then cut it into 1-inch cubes.
Step 2: Cook the pork
In a large nonstick skillet, heat the oil over medium heat. Add the pork, then cook and stir until it’s no longer pink, 8 to 10 minutes.
Step 3: Cook the orzo, add the spinach
In a Dutch oven, bring the water to a boil. Stir in the orzo and salt, then cook, uncovered, for eight minutes. Stir in the spinach and cook until the orzo is tender and the spinach is wilted, 45 to 60 seconds longer. Drain the water.
Step 4: Add the tomatoes
Add the halved grape tomatoes to the pork, and heat them through.
Editor’s Tip: If you can’t score grape tomatoes, plum tomatoes will also work. Just chop them into smaller pieces; each piece should be the size of a halved grape tomato.
Step 5: Finish the dish
Finally, stir in the orzo mixture and the cheese.
Pork and Orzo Variations
- Consider a one-pot version: Weeknights are busy enough. To turn this into a one-pot dish, all you have to do is prepare the recipe in a Dutch oven, on the stovetop. There will be fewer pots to clean!
- Make it creamier: If you’re craving a comfort-food dish, add half-and-half, or try fat-free milk and Asiago cheese, as in our creamy roasted garlic and spinach orzo.
How to Store Pork and Orzo
If you have leftovers, this recipe is a breeze to store and reheat on another night. It will stay fresh in the refrigerator or the freezer, as long as you’re storing it in an airtight container.
Can you freeze pork and orzo?
Pork freezes well, but pasta, not so much. If you do decide to freeze this dish, do so in a resealable freezer bag or airtight container, then be sure the pork is not too soft after thawing. To get around the pasta gluing together, add a few tablespoons of olive oil, then toss everything before re-heating.
How do you reheat pork and orzo?
You can reheat this recipe in the microwave on medium-high for 30 seconds, or in a skillet on the stovetop until it’s heated through.
How long does pork and orzo last?
If it’s stored in the freezer, this dish will last for about a month. In the fridge, expect it to stay fresh for three to five days.
Can you make pork and orzo ahead of time?
This is a very easy dish already, but to save time you could cook the pork and boil the orzo, then assemble the dish just before you’re ready to serve.
Pork and Orzo Tips
Can I swap out the orzo for another grain?
Sure! Some suggestions would be pearl barley or stellette pasta (a dried pasta sold by major brands at the grocery store).
How can I make this spicy?
The key is to add spice to the rub. Just a dash of cayenne pepper will do.
What side dishes should I serve with this?
A crusty garlic bread would be amazing! Let the garlic bread bake in the oven while you’re making the recipe, so both are hot and ready to serve at the same time.
Mediterranean Pork and Orzo
Prep Time
15 min
Cook Time
15 min
Yield
6 servings
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
