NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

0.25 cup Dry orzo pasta

1 cup Zucchini

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Cook the orzo in a pot of boiling salted water according to package instructions until al dente, then drain and set aside.

• 2

  Slice the pork tenderloin into 1-inch thick medallions and season both sides with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the pork medallions for 3-4 minutes per side until golden brown and cooked through.

• 4

  Remove the pork from the skillet and set aside on a plate to rest.

• 5

  In the same skillet, add the diced zucchini and minced garlic, sautéing for 3-4 minutes until the zucchini is tender-crisp.

• 6

  Stir the cooked orzo into the skillet with the zucchini, then add the lemon juice and fresh parsley, tossing to combine.

• 7

  Place the pork medallions back on top of the orzo mixture and serve immediately.