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Mediterranean Pork & Orzo

Source of Recipe

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Mediterranean Pork & Orzo

Light & Tasty June/July 2006
Reviews rated this recipe 4.5 of 5 stars.
Exchanges
Prep/Total Time: 30 min.
Yield: 6 servings. (1-1/3 cups ea.)

On a really busy day, this meal-in-a-bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. —Mary Relyea, Canastota, New York

Ingredients:
1-1/2 pounds pork tenderloin
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


Directions:
1. Rub pork with pepper; cut 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.

1-1/3 cups equals 372 calories, 11 g fat (4 g saturated fat), 71 mg cholesterol, 306 mg sodium, 34 g carbohydrate, 3 g fiber, 31 g protein. ++++ Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.