Ingredients
- 1 pound pork tenderloin, cut into 1-inch medallions
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Feel free to substitute chicken broth with vegetable broth if you prefer. For a touch of heat, add a pinch of red pepper flakes to the pork seasoning.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the pork medallions with salt, pepper, garlic powder, and smoked paprika.
- Add the pork to the skillet and sear for 3-4 minutes on each side, until golden brown and cooked through. Remove the pork from the skillet and set aside.
- In the same skillet, add the orzo and toast for about 2 minutes until it begins to turn golden, absorbing the rich flavors from the pork drippings.
- Pour in the chicken broth and bring to a simmer. Cover and cook for about 8-10 minutes, or until the orzo is tender and has absorbed most of the liquid.
- Stir in the cherry tomatoes, allowing them to soften slightly. Return the pork medallions to the pan and sprinkle with Parmesan cheese and parsley.
- Serve with lemon wedges for a bright finish. Enjoy this dish warm, imagining the lively family meals that inspired its creation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International