This hearty and comforting dish combines tender pork medallions with a creamy orzo base loaded with sautéed mushrooms and fresh spinach. It’s a complete one-skillet meal that’s bursting with flavor and perfect for weeknight dinners or special occasions. Rich, savory, and satisfying, it’s sure to impress!
Ingredients
1 pound pork tenderloin, sliced into 1-inch medallions
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
8 oz mushrooms, sliced
3 cloves garlic, minced
1 cup orzo pasta
2 cups chicken broth
1/2 cup heavy cream
3 cups fresh spinach
1/2 teaspoon red pepper flakes (optional)
Fresh thyme, for garnish
Continue the instructions on the next page.
Instructions
Step 1: Season pork medallions with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear pork medallions for 3–4 minutes per side, until golden and cooked through. Remove and set aside.
Step 3: In the same skillet, melt butter. Add mushrooms and cook until browned and tender, about 5 minutes.
Step 4: Add garlic and cook for 1 minute until fragrant.
Step 5: Stir in orzo and cook for 1–2 minutes to lightly toast.
Step 6: Pour in chicken broth, bring to a simmer, and cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
Step 7: Stir in heavy cream and spinach, cooking until spinach wilts and sauce thickens slightly.
Step 8: Return pork medallions to the skillet and warm through. Sprinkle with red pepper flakes and fresh thyme before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. This dish is not ideal for freezing due to the creamy sauce and pasta texture.