Q1: What is the absolute best way to cook pork tenderloin so that it is not dry or tough?

The number one secret is to not overcook it ! Pork tenderloin is a very lean cut of meat, which means it cooks very, very quickly and can easily become dry. By cutting it into small, uniform cubes, as this recipe directs, you are ensuring a super-fast cooking time. The best way to check for doneness is to cut into a piece to ensure it is no longer pink in the center.

Orzo is a type of small pasta that is shaped like a large grain of rice. Its small size and hearty texture make it a fantastic and versatile choice for all kinds of soups, salads, and skillet meals like this one.

Q3: Can I make this dish ahead of time for meal prep?

Yes, this is a perfect meal-prep recipe! You can prepare the entire skillet meal and portion it into individual, airtight containers for a week of delicious and healthy lunches. It reheats beautifully.

Q4: What is the best kind of feta cheese to use?

For the best, creamiest texture and the most authentic, salty, and tangy flavor, it is highly recommended to buy a block of feta cheese that is packed in brine . You can then crumble or cube it yourself. The pre-crumbled varieties are often a bit drier.

Q5: Can I use a different kind of pasta instead of orzo?

Of course! This recipe is fantastic with any other small pasta shape that will mix well with the other chunky ingredients. Try it with ditalini, small shells, or even a classic elbow macaroni .

Healthy One-Pan Pork and Orzo Skillet

A quick and simple Mediterranean-style one-pan meal featuring pork tenderloin and orzo pasta. In this easy weeknight recipe, cubed pork tenderloin is seasoned with pepper and sautéed in a large skillet. Cooked orzo pasta, fresh baby spinach, halved grape tomatoes, and crumbled feta cheese are then all tossed together with the cooked pork until everything is heated through and well combined.

Author: Evelyn

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

Instructions

Rub the pork tenderloin with the pepper, then cut it into 1-inch cubes.
In a large nonstick skillet, heat the olive oil over medium heat. Add the pork and cook, stirring, for 8-10 minutes until it is no longer pink.
Meanwhile, in a Dutch oven or large pot, bring 3 quarts of water to a boil. Stir in the orzo and salt. Cook, uncovered, for 8 minutes.
Stir the fresh spinach into the pot with the orzo. Cook for 45-60 seconds longer, until the orzo is tender and the spinach has wilted. Drain the orzo and spinach mixture.
Add the halved grape tomatoes to the skillet with the cooked pork and heat through.
Stir in the drained orzo mixture and the crumbled feta cheese.
Serve immediately.

Notes

This is a quick meal, perfect for a busy weeknight, that comes together in about 30 minutes.
Cooking the spinach by adding it to the pasta water for the last minute is an efficient way to wilt it without overcooking.
The entire dish is combined in the same skillet used to cook the pork, which helps to meld the flavors.

Find it online: https://cookupjoy.com/one-pan-pork-and-orzo-skillet/