Mediterranean Pork and Orzo
Transport your taste buds to the sunny shores of the Mediterranean with this vibrant and hearty Mediterranean Pork and Orzo recipe. Tender cubes of seasoned pork tenderloin are seared to golden perfection and simmered with aromatic garlic, onions, and red bell peppers in a flavorful mix of chicken broth and diced tomatoes. Enhanced with Mediterranean staples like oregano, paprika, Kalamata olives, and a hint of crushed red pepper, this dish achieves the perfect balance of savory and zesty. Tossed with tender orzo pasta and finished with crumbled feta, fresh parsley, and a bright splash of lemon, this one-pot wonder is a comforting yet sophisticated dinner ready in just 45 minutes. Perfect for family meals or entertaining, this vibrant dish brings bold Mediterranean flavors directly to your table.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 0.25 teaspoon Crushed red pepper flakes
- 4 cups Chicken broth
- 1 14-ounce can Canned diced tomatoes
- 1.5 cups Orzo
- 0.5 cup Kalamata olives, sliced
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
Instructions
Trim any excess fat from the pork tenderloin and cut it into 1-inch cubes. Season the pork cubes with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the pork cubes and sear them until browned on all sides, about 4-5 minutes. Remove the pork from the pan and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the minced garlic, diced onion, and red bell pepper. Sauté for 4-5 minutes until softened and fragrant.
Stir in the dried oregano, paprika, and crushed red pepper flakes, cooking for 1 minute to toast the spices.
Pour in the chicken broth and canned diced tomatoes (with their liquid). Bring the mixture to a boil.
Stir in the orzo and reduce the heat to medium-low. Cover and simmer for about 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
Return the seared pork to the pan and add the sliced Kalamata olives. Continue cooking for another 5-7 minutes, or until the orzo is tender and the pork is cooked through.
Remove the pan from heat and stir in the lemon zest, lemon juice, and crumbled feta cheese. Garnish with chopped parsley before serving.
Serve the Mediterranean Pork and Orzo immediately while hot and enjoy!
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 9811 mg | 427% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 29.3 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 985 mg | 76% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4739 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
