Mediterranean Pork with Herbed Orzo
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
Mediterranean Pork with Herbed Orzo is a quick, light meal that cooks in a cast-iron skillet on the stovetop.
Heinen’s pork tenderloin is cut into cubes and sprinkled with Italian seasoning and paprika and drizzled with honey to create sweet and savory meaty bites.
![Mediterranean Pork with Herbed Orzo](https://marketing.heinens.com/content/uploads/2021/02/Mediterranean-Pork-with-Orzo_600x700_1.jpg)
Add this pork to a simple orzo salad for a refreshing and filling spring meal.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
![Mediterranean Pork with Herbed Orzo](https://marketing.heinens.com/content/uploads/2021/02/Mediterranean-Pork-with-Orzo_800x550.jpg)
Mediterranean Pork with Herbed Orzo
Cook time: 29min Prep time: 15min Total time: 44min
Servings: 6
Ingredients
For the Pork
- 2 - 2 1/2 lb. Heinen’s pork tenderloin, silver skin trimmed, cut into 1-inch cubes
- 2 Tbsp. olive oil
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 2 tsp. honey
- 3 garlic cloves, minced
For the Orzo Salad
- 8 oz. orzo (try whole wheat for a healthier version), cooked according to package instructions
- 2 cups cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/2 cup crumbled feta cheese
- 1 cup arugula
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 2 Tbsp. dill, chopped
For the Dressing
- 1/3 cup red wine vinegar
- 2/3 cup extra virgin olive oil
- 1 lemons, juiced
- 1 tsp. honey
- Dash of salt and pepper
Instructions
For the Pork
- Remove the silver skin from the pork tenderloin. Place the pork tenderloin on a large cutting board and cut into 1-inch cubes.
- In a small bowl, mix together the Italian seasoning, paprika, salt and pepper.
- Sprinkle the spice mixture over the pork.
- Drizzle the honey over the pork and then mix in the garlic.
- Heat the oil in a large cast-iron or nonstick skillet over medium-high heat.
- Add the pork in a single layer and cook, stirring and flipping occasionally, for 10-12 minutes, or until the pork reaches an internal temperature of 145˚F.
- Once the pork is cooked, let it sit for 5 minutes.
- Once cooled, stir it into the orzo pasta salad and serve.
For the Orzo Salad
- Cook the orzo according to the package instructions. Let cool completely or run under cold water until cooled.
- In large mixing bowl, combine the cucumber, feta cheese, tomatoes and arugula. Gently stir to combine.
- In a mason jar or salad dressing container, whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin olive oil.
- Add the orzo to the vegetables and mix well. Pour half of the dressing over the salad and toss.
- Sprinkle the basil, mint, dill and parsley over the salad and gently toss.
- If serving immediately, add more dressing if needed. Otherwise, refrigerate the remaining half of the dressing and the salad.