Mediterranean Pork with Herbed Orzo
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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.
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
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.
