Description
Delicate pork tenderloin medallions swim in rich, silky sauce alongside perfectly seasoned orzo, tender spinach, and earthy mushrooms. Elegant Mediterranean-inspired comfort mingles with sophisticated flavors that welcome you to savor each luxurious bite.
Ingredients
Scale
Protein:
- 1 lb (454 grams) pork tenderloin
Seasonings and Herbs:
- Salt
- Freshly ground black pepper
- 1/2 teaspoon Italian seasoning or Herbs from Provence
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
Vegetables and Liquid Ingredients:
- 8 ounces (226 grams) baby Bella or cremini mushrooms
- 5 cloves garlic, minced
- 5 ounces (142 grams) fresh spinach
- 1 cup (180 grams) uncooked orzo
- 2 cups (473 milliliters) chicken broth
- 1/2 cup (120 milliliters) half-and-half
- 4 tablespoons olive oil
Fresh Garnish:
- Fresh thyme
Instructions
- Preheat a large cast iron skillet to medium-high heat. Slice pork tenderloin into 1-inch medallions, coating with olive oil and seasoning thoroughly with salt and black pepper.
- Sear medallions in hot skillet for approximately 4 minutes per side until golden brown. Transfer cooked pork to a separate plate.
- In the same skillet, sauté sliced mushrooms with additional olive oil for 1-2 minutes until lightly caramelized. Reserve half the mushrooms on a plate.
- Add orzo, chicken broth, garlic, Italian seasoning, thyme, paprika, and salt to the skillet with remaining mushrooms. Bring mixture to a boil.
- Reduce heat to medium-low, simmer for 8-10 minutes, stirring periodically to prevent orzo from sticking.
- Incorporate fresh spinach during final 3-4 minutes of orzo cooking, allowing leaves to wilt gently.
- Pour half-and-half into the skillet, stirring carefully to create a creamy consistency.
- Adjust seasoning with additional salt and smoked paprika as desired.
- Reintroduce reserved mushrooms and pork medallions, warming everything together for 3-4 minutes.
- Plate the dish, garnishing with red pepper flakes and fresh thyme sprigs.
- Dairy-free alternative: Replace half-and-half with equal parts unsweetened coconut or nut milk.
- Gluten-free option: Substitute orzo with jasmine rice or gluten-free pasta alternative.
Notes
- Perfectly sear pork medallions by ensuring the skillet is hot and not overcrowding the pan, allowing each piece to develop a golden-brown crust without steaming.
- Control moisture when cooking mushrooms by avoiding stirring too frequently, letting them caramelize and develop rich, deep flavors without releasing excess water.
- Prevent orzo from sticking by stirring occasionally and maintaining a gentle simmer, which helps achieve a creamy texture without burning the pasta.
- Customize milk alternatives strategically by choosing unsweetened, neutral-flavored plant-based milks that won’t overpower the dish’s delicate seasoning profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg