This hearty pork and orzo dish combines tender, seasoned pork with creamy orzo pasta in a rich tomato-based sauce that’s bursting with Mediterranean flavors. What makes this recipe truly special is that everything cooks together in one pan, allowing the orzo to absorb all the delicious flavors from the pork and aromatics. The result is a comforting, restaurant-quality meal that feels fancy enough for guests but simple enough for a busy weeknight. With sun-dried tomatoes, fresh herbs, and a hint of white wine, this dish transports you straight to the Italian countryside with every bite.
Serves: 4-6 people
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
What You’ll Need
For the Pork:
- 1.5 pounds pork tenderloin, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
For the Orzo and Sauce:
- 1.5 cups orzo pasta
- 1 large onion, diced
- 3 cloves garlic, minced
- 1/2 cup white wine (or chicken broth)
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- Salt and pepper to taste
Preparing the Pork
Cut the pork tenderloin into bite-sized cubes, about 1 inch each. Pat the pieces dry with paper towels, then season them generously with salt, pepper, oregano, and garlic powder. Make sure each piece is well-coated with the seasonings. This seasoning blend gives the pork a wonderful Mediterranean flavor that will infuse the entire dish.
Getting the Perfect Sear
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. When the oil shimmers, add the seasoned pork cubes in a single layer. Don’t overcrowd the pan, as this will cause the meat to steam instead of sear. Cook the pork for 2-3 minutes on each side until golden brown all over. The pork doesn’t need to be fully cooked at this stage since it will finish cooking with the orzo. Transfer the seared pork to a plate and set aside.
Building the Flavor Base
In the same pan with all those delicious browned bits, add the diced onion. Cook for 3-4 minutes until the onion becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. These bits are pure flavor gold and will make your sauce incredibly rich.
Bringing It All Together
Add the orzo pasta to the pan and stir it around for about 1 minute to lightly toast it. This step adds a subtle nutty flavor to the pasta. Pour in the diced tomatoes with their juice, chicken broth, and chopped sun-dried tomatoes. Stir everything together and bring the mixture to a boil.
The Magic Happens
Once the liquid is boiling, nestle the seared pork pieces back into the pan. Reduce the heat to medium-low, cover the pan, and let everything simmer for 15-18 minutes. Stir occasionally to prevent the orzo from sticking to the bottom. The orzo should be tender and most of the liquid should be absorbed. If the mixture looks too dry, add a splash more chicken broth.
The Creamy Finish
Remove the pan from heat and stir in the heavy cream and grated Parmesan cheese. The residual heat will melt the cheese and create a luxuriously creamy sauce. Add the fresh basil and oregano, then taste and adjust the seasoning with salt and pepper as needed. The sauce should be creamy but not too thick, coating each piece of orzo and pork beautifully.
Serving Your Mediterranean Masterpiece
Let the dish rest for 2-3 minutes to allow the flavors to meld together. Serve the pork and orzo in shallow bowls, garnished with extra Parmesan cheese and fresh herbs if desired. This dish is complete on its own, but a simple green salad with lemon vinaigrette and some crusty bread make excellent accompaniments.
Tips for Perfect Results
Choose pork tenderloin over other cuts because it stays tender and cooks quickly. If you can’t find sun-dried tomatoes, you can substitute with an extra tablespoon of tomato paste for deeper flavor. Don’t skip the wine if possible, as it adds a wonderful depth to the sauce, but chicken broth works as a substitute if needed.
Storage and Leftovers
This dish keeps well in the refrigerator for up to 3 days and actually tastes even better the next day as the flavors continue to develop. When reheating, add a splash of chicken broth or cream to loosen the sauce, as the orzo will continue to absorb liquid as it sits.
