All of the food groups are represented in this fresh and fabulous meal. It’s one that my family requests time and again.
—MARY RELYEA CANASTOTA, NY
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
2 pork tenderloins (3/4 pound each)
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
1. Rub pork with pepper; cut pork into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir 8-10 minutes or until no longer pink.
2. Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted. Drain.
3. Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.