{"id":34633,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/mediterranean-pork-and-orzo\/"},"modified":"2024-09-29T12:38:34","modified_gmt":"2024-09-29T17:38:34","slug":"mediterranean-pork-and-orzo","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mediterranean-pork-and-orzo\/","title":{"rendered":"Pork and Orzo"},"content":{"rendered":"<div>\n<p>This is one of those Mediterranean pork recipes that\u2019s super-easy to whip up on a weeknight. With just 30 minutes of prep time and a list of ingredients that won\u2019t have you running to several grocery stores (you probably already have them on hand) this is a true winner that everyone will love.<\/p>\n<\/div>\n<div>\n<p>Jazzed up with baby spinach, grape tomatoes and feta, Mediterranean-style pork orzo is a colorful and vibrant dish\u2014and also a healthy one. (Yes, even for the picky eaters.)<\/p>\n<div>\n<h2>Ingredients for Pork and Orzo<\/h2>\n<ul>\n<li><strong>Pork tenderloin:<\/strong> About 1-1\/2 pounds is suggested for this recipe, which translates to six servings. Considered to be a lean meat, pork tenderloin is high in protein.<\/li>\n<li><strong>Olive oil:<\/strong> Olive oil holds up to high temperatures. Choose extra-virgin olive oil, as it\u2019s the least processed of all the olive oils.<\/li>\n<li><strong>Orzo pasta:<\/strong> This dried pasta is sold in most grocery stores. Shaped like a piece of large rice, orzo is flour-based, but you can also find gluten-free versions.<\/li>\n<li><strong>Baby spinach:<\/strong> Look for baby spinach, meaning that the leaves are smaller. Definitely don\u2019t use frozen spinach; opt for fresh leaves, which are available year-round.<\/li>\n<li><strong>Grape tomatoes:<\/strong> The reason you\u2019re using grape tomatoes and not a beefsteak-type tomato is that they don&#8217;t have a lot of water content, which would make your recipe runny. We also like that there\u2019s less chopping!<\/li>\n<li><strong>Feta cheese:<\/strong> The crumbly effect of this cheese allows it to evenly disperse throughout the recipe and not clump together.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Rub the pork, cut it into cubes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2051910\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-And-Orzo_TOHD24_23345_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"Cut pork into cubes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<div>\n<p>Rub the pork with the black pepper, then cut it into 1-inch cubes.<\/p>\n<h3>Step 2: Cook the pork<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2051911\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-And-Orzo_TOHD24_23345_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"Cook the pork\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>In a large nonstick skillet, heat the oil over medium heat. Add the pork, then cook and stir until it\u2019s no longer pink, 8 to 10 minutes.<\/p>\n<h3>Step 3: Cook the orzo, add the spinach<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2051912\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-And-Orzo_TOHD24_23345_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"Cook orzo and add spinach\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<div>\n<p>In a Dutch oven, bring the water to a boil. Stir in the orzo and salt, then cook, uncovered, for eight minutes. Stir in the spinach and cook until the orzo is tender and the spinach is wilted, 45 to 60 seconds longer. Drain the water.<\/p>\n<h3>Step 4: Add the tomatoes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2051913\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-And-Orzo_TOHD24_23345_ChristineMa_4.jpg?fit=700%2C1024\" alt=\"Add tomatoes to pork\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<div>\n<p>Add the halved grape tomatoes to the pork, and heat them through.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If you can\u2019t score grape tomatoes, plum tomatoes will also work. Just chop them into smaller pieces; each piece should be the size of a halved grape tomato.<\/p>\n<h3>Step 5: Finish the dish<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2051914\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-And-Orzo_TOHD24_23345_ChristineMa_5.jpg?fit=700%2C1024\" alt=\"Add orzo mixture and feta\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Finally, stir in the orzo mixture and the cheese.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2051915\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-And-Orzo_TOHD24_23345_ChristineMa_7.jpg?fit=700%2C1024\" alt=\"Mediterranean pork and orzo recipe by Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<h2>Pork and Orzo Variations<\/h2>\n<div>\n<ul>\n<li><b>Consider a one-pot version: <\/b>Weeknights are busy enough. To turn this into a one-pot dish, all you have to do is prepare the recipe in a Dutch oven, on the stovetop. There will be fewer pots to clean!<\/li>\n<li><b>Make it creamier:<\/b> If you\u2019re craving a comfort-food dish, add half-and-half, or try fat-free milk and Asiago cheese, as in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-roasted-garlic-spinach-orzo\/\" data-name=\"www.tasteofhome.com\/recipes\/creamy-roasted-garlic-spinach-orzo\/\" data-module=\"content engagement\" data-position=\"embedded links\">creamy roasted garlic and spinach orzo<\/a>.<\/li>\n<\/ul>\n<\/div>\n<div>\n<h2>How to Store Pork and Orzo<\/h2>\n<div>\n<p>If you have leftovers, this recipe is a breeze to store and reheat on another night. It will stay fresh in the refrigerator or the freezer, as long as you\u2019re storing it in an airtight container.<\/p>\n<h3>Can you freeze pork and orzo?<\/h3>\n<div>\n<p>Pork freezes well, but pasta, not so much. If you do decide to freeze this dish, do so in a resealable freezer bag or airtight container, then be sure the pork is not too soft after thawing. To get around the pasta gluing together, add a few tablespoons of olive oil, then toss everything before re-heating.<\/p>\n<h3>How do you reheat pork and orzo?<\/h3>\n<div>\n<p>You can reheat this recipe in the microwave on medium-high for 30 seconds, or in a skillet on the stovetop until it\u2019s heated through.<b><\/b><\/p>\n<h3>How long does pork and orzo last?<\/h3>\n<div>\n<p>If it&#8217;s stored in the freezer, this dish will last for about a month. In the fridge, expect it to stay fresh for three to five days.<b><\/b><\/p>\n<h3>Can you make pork and orzo ahead of time?<\/h3>\n<div>\n<p>This is a very easy dish already, but to save time you could cook the pork and boil the orzo, then assemble the dish just before you\u2019re ready to serve.<\/p>\n<\/div>\n<div>\n<h2>Pork and Orzo Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2051916\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-And-Orzo_TOHD24_23345_ChristineMa_8.jpg?fit=700%2C1024\" alt=\"Mediterranean pork and orzo recipe by Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I swap out the orzo for another grain?<\/h3>\n<p>Sure! Some suggestions would be pearl barley or stellette pasta (a dried pasta sold by major brands at the grocery store).<\/p>\n<h3>How can I make this spicy?<\/h3>\n<div>\n<p>The key is to add spice to the rub. Just a dash of cayenne pepper will do.<\/p>\n<h3>What side dishes should I serve with this?<\/h3>\n<div>\n<p>A <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">crusty garlic bread<\/a> would be amazing! Let the garlic bread bake in the oven while you\u2019re making the recipe, so both are hot and ready to serve at the same time.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Take a trip to a waterfront locale with protein-rich, health-minded Mediterranean pork and orzo. Tomatoes, spinach and feta add bright punches of color to the meat and pasta.<\/p>\n","protected":false},"author":8038,"featured_media":2053390,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,305271,304998,304292,305487,304007,304338,303966,304988,305004,303887,306848,304268,307307,305369,304026,307541,307514,306297,307383,307409,304350,324623,304020,304005,303883],"categories-v2":[308988,308984,308481,309216,308945,308305,310796,308554,308992,308495,308935,308951,308478,309603,259483,310342,309377,308606,310518,310497,312156,310410,310437,309001,309177,308594,308549,308476],"coauthors":[343451],"recommended_recipes":[{"post_title":"Summer Orzo Salad","post_link":"\/recipes\/summer-orzo\/","post_image":"\/wp-content\/uploads\/2024\/08\/Summer-Orzo-Salad_TOHJJ22_186955_DR-_02_03_10b-e1724911249865.jpg"},{"post_title":"Greek Orzo Salad","post_link":"\/recipes\/greek-orzo-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Greek-Orzo-Salad_EXPS_TOHFM25_14673_P2_MD_02_27_8b-e1724907123412.jpg"},{"post_title":"Creamy Roasted Garlic & Spinach Orzo","post_link":"\/recipes\/creamy-roasted-garlic-spinach-orzo\/","post_image":"\/wp-content\/uploads\/2025\/01\/Creamy-Roasted-Garlic-Spinach-Orzo_EXPS_FT25_176131_JR_0123_1.jpg"},{"post_title":"Mediterranean Chicken Orzo Soup","post_link":"\/recipes\/mediterranean-chicken-orzo-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_55602_NicolePerry_2.jpg"},{"post_title":"Orzo Pasta Salad","post_link":"\/recipes\/orzo-vegetable-salad\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_48575_EricKleinberg_8.jpg"},{"post_title":"Italian Sausage Orzo","post_link":"\/recipes\/italian-sausage-orzo\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_115368_EricKleinberg_4.jpg"},{"post_title":"Mediterranean Chicken 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and Bacon","post_link":"\/recipes\/orzo-with-caramelized-butternut-squash-and-bacon\/","post_image":"\/wp-content\/uploads\/2020\/12\/Orzo-with-Caramelized-Butternut-Squash-and-Bacon_EXPS_THCA21_222705_B03_12_6b.jpg"},{"post_title":"Shrimp Orzo Salad","post_link":"\/recipes\/shrimp-orzo-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32029_LTA1132860D55-2.jpg"},{"post_title":"Orzo with Spinach and Pine Nuts","post_link":"\/recipes\/orzo-with-spinach-and-pine-nuts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Orzo-with-Spinach-and-Pine-Nuts_exps112922_BAFTF2307047D03_08_16bC_RMS.jpg"},{"post_title":"Herb Vegetable Orzo Salad","post_link":"\/recipes\/herb-vegetable-orzo-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23079__LT10502D68.jpg"},{"post_title":"Italian Sausage and Orzo Soup","post_link":"\/recipes\/italian-sausage-and-orzo-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/Italian-Sausage-and-Orzo-Soup_exps96715_BAFTF2307047B03_08_6b_RMS.jpg"},{"post_title":"Spinach Orzo Salad","post_link":"\/recipes\/spinach-orzo-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Spinach-Orzo-Salad_EXPS_CWAM17_47581_C12_14_5b.jpg"},{"post_title":"Greek Orzo and Broccoli","post_link":"\/recipes\/greek-orzo-and-broccoli\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24461_LT10590D43.jpg"},{"post_title":"Vegetable Orzo Soup","post_link":"\/recipes\/vegetable-orzo-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Vegetable-Orzo-Soup_exps163577_SD2401791A10_17_1bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Mediterranean-Pork-and-Orzo_EXPS_TOHD24_23345_ChristineMa_10.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/mediterranean-pork-and-orzo\/","name":"Pork and Orzo","datePublished":"2018-01-01","dateModified":"2024-09-29","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Mediterranean-Pork-and-Orzo_EXPS_TOHD24_23345_ChristineMa_10.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Take a trip to a waterfront locale with protein-rich, health-minded Mediterranean pork and orzo. Tomatoes, spinach and feta add bright punches of color to the meat and pasta.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Rub the pork, cut it into cubes","text":"Rub the pork with the black pepper, then cut it into 1-inch cubes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-And-Orzo_TOHD24_23345_ChristineMa_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the pork","text":"In a large nonstick skillet, heat the oil over medium heat. Add the pork, then cook and stir until it\u2019s no longer pink, 8 to 10 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-And-Orzo_TOHD24_23345_ChristineMa_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the orzo, add the spinach","text":"In a Dutch oven, bring the water to a boil. Stir in the orzo and salt, then cook, uncovered, for eight minutes. Stir in the spinach and cook until the orzo is tender and the spinach is wilted, 45 to 60 seconds longer. Drain the water.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-And-Orzo_TOHD24_23345_ChristineMa_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the tomatoes","text":"Add the halved grape tomatoes to the pork, and heat them through. Editor\u2019s Tip: If you can\u2019t score grape tomatoes, plum tomatoes will also work. Just chop them into smaller pieces; each piece should be the size of a halved grape tomato.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-And-Orzo_TOHD24_23345_ChristineMa_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Finish the dish","text":"Finally, stir in the orzo mixture and the cheese.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Pork-And-Orzo_TOHD24_23345_ChristineMa_5.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Kristine Hansen"}],"nutrition":{"@type":"NutritionInformation","calories":" 372 calories","fatContent":"11g fat (4g saturated fat)","cholesterolContent":"71mg cholesterol","sodiumContent":"306mg sodium","carbohydrateContent":"34g carbohydrate (2g sugars","fiberContent":"3g fiber)","proteinContent":"31g protein. <B><b>Diabetic Exchanges<\/b>: <\/B> 3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.22,"reviewCount":50,"worstRating":1,"bestRating":5},"recipeCuisine":"Mediterranean","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCone"},"reviewBody":"Like others have done I made modifications as well. I seasoned the pork with salt pepper garlic powder onion powder and oregano browned and Removed from pan, to the pan added olive oil and garlic tossed in the tomatoes and spinach until wilted seasoned with salt and pepper, added pork back in then tossed with the orzo. I added parmesan at the end as I did not have feta. It was quite good","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Brian217"},"reviewBody":"<p>Generally not a fan of posting changes that need to be made to a recipe, but this one is too good to be blasted for seeming oversight. The fact is, salt alone takes this from a bland, nothing recipe, to a really tasty Summer meal. 1\/4 tsp isn't enough salt for the pork alone, let alone the pasta water. I used about 3\/4 tsp (plus a bit of garlic powder and Italian seasoning) on the pork, and a typical palm full of salt for the pasta water. This was so tasty! My wife isn't a pork fan, but loved it. It's also a beautiful LOOKING Summer dish. Everything looks so bright and fresh. I enjoyed the leftovers...possibly more the next day served COLD. Great Summer meal! My apologies for posting an \"adjusted\" review. Definitely a rotation meal. Minus one star ONLY for lack of seasoning as written.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPumpkin"},"reviewBody":"The base recipe was boring and bland, so I added some balsamic vinegar and garlic which made the dish a bit more palatable. This idea had potential, but no flavor. I wouldn't make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Brian970"},"reviewBody":"This recipe was good but lacked flavor. I cooked the pasta in the same pan that I browned the meat hoping it would help and it didn\u2019t. Maybe some seasonings at the end would help. The meat was very tender.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Green8Ball"},"reviewBody":"Big hit!! I didn't have pork on hand, so I used chicken thighs (air fryer). Will be making again! Clean, simple, and tasty! Be sure to highly salt the water for the orzo ... Makes ALL the difference! Thanks for the great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kelly729"},"reviewBody":"<p>My husband and I love this recipe. I use Hatfield's Tuscan Herb pork tenderloin so there is plenty of flavor!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dylan'smama"},"reviewBody":"<p>so very, very bland as written.  we could not enjoy it at all.  the ingredients are great, but there is literally NO seasoning in the recipe as written--nothing at all to give  it any flavor.  because of that, I only gave two stars--its barely edible.  if you have to add a bunch of your own additions to make it palatable, then it is YOUR recipe, and I can't rate it--I can only rate what is written here.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JMa605"},"reviewBody":"<p>I think I may have found the reason for the under salted problem. I measured out exactly 3\/4 cup of crumbled feta leaving a significant amount of feta left in the 6oz container I bought. However, I read that 6oz of feta crumbles is supposed to equal 3\/4 cup. So, are we supposed to use the entire 6oz container of feta bought at the store OR use a measuring cup because it renders a different amount. It was under salted for me but if my question could be answered the extra feta will be the source of the needed extra salt. Otherwise, a very fresh, healthy, meal!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bridgett470"},"reviewBody":"<p>As written\u2026 three stars. I anticipated needing to juice up this recipe before I started. Solid base, absolutely terrific with some edits.<\/p><p><\/p><p>Massaged a tbsp olive oil, some balsamic vinegar, liberal salt, pepper, rosemary, red pepper flakes, a squeeze of lemon & Montreal Steak Seasoning to the pork (blasphemy, I know) and let it marinate for about an hour before getting started. <\/p><p><\/p><p>Cooked pork most of the way, tossed in spinach, added some garlic & onion powders.<\/p><p><\/p><p>Cooked the orzo in 3 quarts better than bouillon chicken base and drained off. Combined everything, threw some French bread slices in the air fryer and toasted for about four minutes. I was pleasantly surprised with the feta in the dish - I am not usually a big fan, but everything together worked well.<\/p><p><\/p><p>Comes together super-quick; turned into a five-star easy weeknight dish with some tweaks. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kelandry"},"reviewBody":"<p>If you don\u2019t like seeing input from the community about a recipe, then get your recipes from cookbooks and cooking blogs. Thank you to everyone who does post their recipe alterations and rate the potential of the dish. I don\u2019t have enough experience to always know how to fix or improve a recipe, so I rely on other people\u2019s comments and learn from them.\u00a0<\/p><p><\/p><p>As for this dish, there were so many ideas! I stuck with some of the most common additions: 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and a little more salt.  I rubbed the seasoning on the pork before cooking and added the lemon juice to the cooked orzo. I swapped parmesan for feta because I hate feta, and the store only had some multi color variety pack? small tomatoes so used those instead.<\/p><p><\/p><p>I only use about 3 1\/2 cups of liquid per box of orzo and cook it in a saute pan\/deep skillet. No draining necessary. I cooked it separately then added it to the pork along with the spinach and tomatoes. I left it on the heat just long enough for the spinach to start wilting. It was very well seasoned and plenty flavorful! I loved it, and it was an absolute hit with the family. Will definitely be making it again!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"vrharris"},"reviewBody":"<p>Absolutely love this recipe as is! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Abbey214"},"reviewBody":"<p>needed a little more salt, but we loved it!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCocktail"},"reviewBody":"This was delicious, and something to change up the usual pasta and sauce. Loved it! I added some Italian seasoning and oregeno to the final product and I think that did add some good flavor. One thing I will say though, even though this is fairly quick and you technically eat it in a bowl, it does require a fair amount of pots\/skillets\/cutting board usage so it's not like a one skillet kind of thing. So worth it though! I'm trying to break the habit of cooking everything with chicken so this was a nice experiment! Also, I actually used less feta because I ended up not having as much as this calls for. Instead I sprinkled on some parmesean cheese and I think it turned out great! It might have been too cheesy otherwise, and it really didn't need it! I don't get the hate on the seasoning...if you can tell by the recipe it needs more seasoning, just be creative and add some. It's *okay* to use a recipe as a base and add your own flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveButton"},"reviewBody":"Really easy to make. I bought garlic seasoned pork loin which really made the flavors pop. Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-07-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Blue8Ball"},"reviewBody":"After reading reviews on this recipe, I decided to proceed with caution. Looking at the ingredients, I could tell this dish would need a little something extra. A little TLC if you will. Instead of cooking pork in the skillet, I decided to slow cook mine for about 8 hrs (I cant stand to eat big chunks of pork), so that it would practically melt in your mouth. Also, while boiling the orzo, I added garlic a dash of garlic powder, onion powder, and olive oil to the water. Later, I added the spinach as instructed to do so. Might I add, when slow cooking the pork tenderloin, add an onion to the mix. It will make the tenderloin extra tender (2 cups of water, tenderloin, half an onion cut into two, 1 tsp garlic powder, 1 tsp salt, and ground red pepper-- just a dash). I transferred the pork to a skillet and shredded (pulled it apart), added halved grape tomatoes. Cooked for about 3 minutes then added orzo mixture to the skillet. Feta cheese added, a sprinkle more of salt... and left over feta sprinkled on top. It was absolutely delicious done this way. Hope this helps! -E","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveAnchor"},"reviewBody":"This was quick and easy.  I used a lemon-pepper pre-seasoned tenderloin, so I didn't rub in the pepper before cutting the tenderloin into cubes.  I actually liked it better the second day, as the flavors melded together more.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeScooter"},"reviewBody":"This was easy and delicious! I added two cloves of minced garlic to the oil before cooking the pork. I cooked the orzo separately and mixed the spinach in after draining it. I added Greek seasoning, some extra salt and a squeeze of lemon juice to the mixture before serving.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldHammer"},"reviewBody":"Making this for our dinner tonight along with a chopped salad. I marinated the pork in balsamic vinaigrette overnight and also cooked the orzo in half water, half chicken broth. Those were the only changes I made. Great and tasty. Will make it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRocket"},"reviewBody":"It was very good but it needed more flavor.  I followed the recipe and the end result was very bland.  I added oregano and a few splashes of lemon juice and it made a big improvement!  I will be making this again for sure!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueHammer"},"reviewBody":"Tried this recipe for the first time using left over pork tenderloin roasted to medium-Medium rare. Finished it off in a pan with olive oil and sliced fresh mushrooms.  Everyone loved it.  I would add an additional 1\/2 bag of baby spinach but otherwise, it was great.  I will definately make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFish"},"reviewBody":"My family was skeptical but loved it. I did add garlic, salt and adobo for a little more flavor. Will definitely repeat","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeSword"},"reviewBody":"Pretty good, but needed something to take it up a notch. Was lacking a little flavor, but couldn't figure what to add.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"23345","romance_copy_dek":"Take a trip to a waterfront locale with protein-rich, health-minded Mediterranean pork and orzo. 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