Grab those extra tomatoes from the garden or swing by your local farmer's market and make this recipe! The white wine adds the perfect punch to the pork and the fresh tomatoes make the MOST delicious orzo I've ever had.
Originally I planned on adding cream to the orzo but after tasting it I realized adding anything else would simply take away from the rich garden fresh tomato flavor.
If there's one thing you take away from this... Try. This. Recipe.
Italian Pork Tenderloin with Roasted Tomato Orzo
4 Servings | Cook time: 45 minutes
Notes: the most delicious way to use up those extra garden tomatoes!
Ingredients:
Pork:
1.5-2 lb pork tenderloin
2 tbsp dry white wine
1/2 tbsp balsamic vinegar
1 tsp olive oil
1 tbsp fresh rosemary
1 tsp Italian seasoning
2 cloves garlic, minced
2 tbsp plain greek yogurt
1/2 tbsp lemon juice
1/2 tsp pepper
1/2 tsp salt
Tomato Orzo:
2 cups tomatoes (I did 1 cup diced yellow heirloom tomatoes and 1 cup cherry tomatoes)
1/2 cup onions, diced,
2 cloves garlic, chopped
Salt and Pepper to taste
1/2 tsp olive oil
1 cup dry orzo
2 tbsp tomato paste
3 cups low sodium chicken broth
2 laughing cow cheese wedges
Directions:
In a large gallon bag mix all pork marinade ingredients together until well combined. Add the pork and seal the bag, covering everything well with the marinade. Place in the fridge to marinate for 1 hour or up to 8 hours.
Remove the pork from the fridge and set aside.
Preheat the oven to 400F. Spray a glass baking dish with olive oil spray. Arrange the tomatoes on a baking sheet along with garlic and onions. Season well with salt and pepper.
Bake for 25-30 minutes or until everything has started to brown and the tomatoes are soft and jammy.
Remove from the oven and pour the contents into a blender (or a bowl if using an immersion blender). Pulse until nearly smooth but still some texture - keep the lip of the blender open to allow the heat to escape.
Turn the oven up to 450F, spray the baking dish with olive oil spray again, use thongs to remove the pork from the marinade and place in the baking dish. Transfer to the oven to bake for about 25 minutes or until an internal temperature of 145F. Check the temperature at about 20 minutes. Once done, remove from the oven, tent with tin foil and set aside for 5-10 minutes before cutting.
While the pork cooks, spray a sauté pan with olive oil spray and add orzo to toast for 2-3 minutes.
Add the tomato paste to the pan to cook another minute or two.
Stir in the chicken broth and blended tomatoes and bring to a simmer. Turn the heat down to low, cover, and simmer 12-15 minutes, stirring every few minutes so nothing sticks. Once the orzo is cooked and the liquid had thickened, turn off the heat and melt in the cheese.
Spoon the orzo into a bowl, slice the pork and top the orzo with the pork. Sprinkle fresh shaved parmesan to top.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.
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