Pan Roasted Pork Tenderloin

With Orzo, Cherry Tomato, Charred Lemon and Baby Arugula

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Orzo pasta is a type of pasta that is made in the shape and size of a grain of rice. This pasta is very versatile and it can be used in a range of recipes. Most often it is consumed in soups. The word orzo is Italian for ‘barley’. This pasta is very popular in Greece, although it is used in other Mediterranean and Middle Eastern nations, and in some parts of Germany as well. The small size can make orzo a fun pasta to prepare. We decided to combine our orzo with fresh vegetables, lemon, and Parmesan cheese to make a light and refreshing side dish that goes perfectly with a roasted pork tenderloin.

In Your Box (serves 2)

  • 2 Lemon
  • 2 oz. Baby Arugula
  • Info
    5.35 oz. Orzo Pasta
  • Info
    2 oz. Grated Parmesan Cheese
  • 3 oz. Cherry Tomatoes
  • 14 oz. Pork Tenderloin
  • 1 Tbsp. Chili Flake

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    620
  • Carbohydrates
    65g
  • Fat
    14g
  • Protein
    60g
  • Sodium
    625mg

Recipe Steps

  • 1

    Plate the Dish

    Slice the roast into thin ¼ inch slices on a slight angle. Reserve. Place the orzo mixture in the center of the plate. Place sliced pork tenderloin over the top of the orzo. Squeeze the roasted lemon over the dish and place on the side of the plate for garnish.

  • 2

    Cook the Orzo

    Preheat the oven to 350 degrees. Bring 3 quarts of water to a rolling boil and add a pinch of salt. Add orzo to boiling water. Stir gently. Return to a boil. For authentic ‘al dente’ pasta, boil uncovered, stirring occasionally for 7-8 minutes. For more tender pasta, boil an additional 1 minute. Remove from heat. Drain well and cover to keep warm.

  • 3

    Prep the Vegetables

    While the pasta is cooking, slice the lemons and cherry tomatoes in half and reserve.

  • 4

    Roast the Pork Tenderloin

    • Add a pinch of salt and pepper to each side of the pork tenderloin. Heat a large sauté pan over medium to high heat and add 1 tbsp. of oil to the pan. Place the tenderloin in the pan and sauté on each side for 2-3 minutes or until golden brown. Place on a foil lined baking sheet with one halved lemon and roast in the oven for 15 minutes or until firm to the touch. Let the roast sit for 5 minutes before cutting to retain its juices. Reserve the lemon for plating.

  • 5

    Mix the Orzo Salad

    In a large mixing bowl, combine the cooked orzo, baby arugula, cherry tomatoes, chili flakes, Parmesan cheese, and juice of one lemon then incorporate together. Add salt and pepper to taste.

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