This vibrant skillet meal captures the fresh, sunny flavors of the Mediterranean coast. Tender pork tenderloin sears quickly alongside herbs, creating a fragrant base for fluffy lemon orzo. It’s an ideal one-pan meal that tastes gourmet with minimal effort.
Prep time: 15 minutes | Cook time: 25 minutes | Servings: 4
Ingredients
- 1 lb pork tenderloin, trimmed and sliced into 1-inch medallions
- 3 tbsp olive oil
- 1 medium lemon, juiced (about 3 tbsp)
- 4 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1 tbsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Season the pork medallions generously with salt, pepper, half of the minced garlic, and half of the oregano. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Sear the pork medallions in batches until golden brown on both sides (about 3-4 minutes total). Remove the seared pork and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil, along with the rest of the minced garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.
- Stir in the orzo pasta, dried thyme, oregano, and lemon juice. Pour in the chicken broth, bringing the mixture to a gentle boil.
- Reduce heat and cover, allowing the orzo to simmer for 10-12 minutes, or until most of the liquid has been absorbed and the orzo is tender and creamy.
- Remove the skillet from the heat. Stir in the heavy cream, halved cherry tomatoes, fresh parsley, and lemon juice. Taste and adjust seasoning with salt and pepper.
- Gently nestle the seared pork medallions back into the orzo mixture. Serve immediately, allowing the sauce to coat the pork perfectly.
Nutrition Facts
Estimated per serving. Values are approximate.
- Calories: 450 kcal
- Protein: 38g
- Fat: 19g
- Carbohydrates: 45g
- Fiber: 6g
- Sugar: 7g
- Sodium: 520mg
