One Pot Pork & Veggie Orzo Toss

This One Pot Pork & Veggie Orzo Toss recipe shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealFlavorRealFast #CollectiveBias

Loaded with veggies.  Big on flavor.  Low on effort.  Our One Pot Pork & Veggie Orzo Toss makes the most of spring veggies and marinated fresh pork for an easy weeknight supper.

I’ve told you before, and I’ll tell you again.  One of the easiest things you can do to improve your home cooking?  Make use of the brown bits at the bottom of the pan!  It’s a simple little trick called deglazing, and beyond bringing more flavor to your food, it makes doing dishes that much easier.

Deglazing the pan is the main reason we’re able to make our One Pot Pork & Veggie Orzo Toss with so few ingredients.  Just five (once the chicken broth is added)!  With Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin, our supper gets real fresh, real flavor, real fast!

One Pot Pork & Veggie Orzo Toss

Cut the pork tenderloin into 1″ chunks.  Bring a large pot to heat over medium high.  Coat generously with cooking spray and add the pork.

Allow to rest until golden on one side and the meat releases easily from the bottom of the pot.  We’re building brown bits for our sauce.  If the golden brown bits tun too dark, reduce the heat on your stovetop.

Toss the pork and cook on all sides, until cooked through and golden.  Remove from the pan and keep warm.  Spritz the pan with cooking spray once again and add the carrots and a splash of the chicken broth.  Stir with a wood spoon, scraping the bottom of the pan to loosen up anything stuck to the skillet.

Add in the remaining broth and the orzo.  Bring to a boil, reduce heat to a low simmer and cook for 7 minutes.  Remove the lid and stir in the asparagus.  Continue to cooking until the orzo is al dente and the asparagus is bright green, about another minute or two.

Remove from heat and stir in the cooked pork.  Garnish with fresh parsley if desired and serve.

One Pot Pork & Veggie Orzo Toss

Yield: 4 servings

Loaded with veggies.  Big on flavor.  Low on effort.  Our One Pot Pork & Veggie Orzo Toss makes the most of spring veggies and marinated fresh pork for an easy weeknight supper.

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Ingredients

• 1 package Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin
• 1 cup carrots, thinly sliced
• 1 cup dried orzo
• 2 cups chicken broth
• 1 cup thinly sliced asparagus, tough ends removed
• Optional: parsley for garnish

Instructions

1. Cut the pork tenderloin into 1" chunks.  Bring a large pot to heat over medium high.  Coat generously with cooking spray and add the pork.
2. Allow to rest until golden on one side and the meat releases easily from the bottom of the pot.  We're building brown bits for our sauce.  If the golden brown bits tun too dark, reduce the heat on your stovetop.
3. Toss the pork and cook on all sides, until cooked through and golden.  Remove from the pan and keep warm.  Spritz the pan with cooking spray once again and add the carrots and a splash of the chicken broth.  Stir with a wood spoon, scraping the bottom of the pan to loosen up anything stuck to the skillet.
4. Add in the remaining broth and the orzo.  Bring to a boil, reduce heat to a low simmer and cook for 7 minutes.  Remove the lid and stir in the asparagus.  Continue to cooking until the orzo is al dente and the asparagus is bright green, about another minute or two.
5. Remove from heat and stir in the cooked pork.  Garnish with fresh parsley if desired and serve.

At Forks and Folly, we feel good serving our family Smithfield Marinated Fresh Pork with real, all-natural ingredients.  Whether grilled, roasted, sautéed or slow-cooked hassle-free dinners are ready in no-time.

Be sure to take advantage of the rollback on Smithfield Marinated Fresh Pork Filets at Walmart for the month of April!  And once you stock up, click here for our Grilled Pork Tenderloin and Foil Packet Veggies recipe, and you’ll love our Pork Ramen recipe, too!