Mediterranean Orzo

Mediterranean Orzo
Servings: 6 Prep 10 mins Cook 8 mins


  • 1 1/4 cups orzo pasta
  • 2 tablespoons oil
  • 1 peppercorn-seasoned pork tenderloin (about 1 pound)
  • 1 cup grape tomatoes, each halved
  • 4 ounces garlic-and-herb-seasoned feta cheese
  • 1 bag (6 ounces) baby spinach
  • 1/4 teaspoon salt

Make It

1. Cook orzo in boiling salted water 8 minutes or until tender.

2. Meanwhile, in large skillet, heat oil over medium-high heat. Cut pork in 1-inch chunks; add to skillet, cooking until browned on all sides, about 3 minutes. Add tomatoes; cook, stirring, until softened. Remove skillet from heat. Stir in half of the feta cheese.

3. Remove pot of orzo from heat. Stir in spinach; drain, reserving 1/2 cup cooking liquid.

4. Transfer orzo-spinach mixture to serving dish. Add pork, remaining feta and salt; toss together, adding a little of the reserved cooking liquid, if desired. Serve warm. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 330, Fat, total (g): 13, chol. (mg): 49, sat. fat (g): 4, carb. (g): 32, fiber (g): 2, pro. (g): 22, sodium (mg): 802, Percent Daily Values are based on a 2,000 calorie diet.