As I mentioned in yesterday’s Orzo Pasta post, we enjoyed that dish with a really nice roasted pork tenderloin. We got all of these ingredients at Mike’s Organic Delivery, so everything is super fresh, organic, and humanely sourced. I love when we can support local businesses, especially those whose goals line up so closely with ours.
Anyway, things have been really getting busy over here, and slowly but surely, Spring is trying to creep in. Back home in Texas it is already in the mid to upper 80s, so as you might imagine, I am very ready for warmer weather. Right now the cooler temperatures are making me crave carbs and other filling things. Salads are just so unsatisfying this time of year and I could eat one almost every day in the summer!
This dish was a really nice solution to a warm carby option without being too unhealthy! The fresh spinach in the pasta added some great nutrients, and the wheat orzo felt a little healthier than regular pasta. The pork was so lean too, so over all this is a nicely balanced dish to satisfy our cold weather cravings.
What you need:
- 1 medium pork tenderloin
- 1/4 cup sherry vinegar
- 1/2 cup extra virgin olive oil
- 1-2 tbsp honey
- 1 lemon, juiced
- 3 garlic cloves, smashed
- salt and pepper to taste
- 1 tsp dried oregano
In a ziplock bag or glass baking dish, season your pork tenderloin with salt and pepper.
Add in all of the rest of the ingredients, including the oregano.
Score the pork a few times and insert the smashed garlic pieces.
Let marinate for 1-4 hours.
Heat your oven to 400F.
Cook pork tenderloin for 20-25min.
Let it rest for about 10min before your cut into it.
Then serve over the orzo pasta or over any other side dish you’d like.