Express
Pork and Sun-Dried Tomato Orzo
with tzatziki
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
David Padilla
Orzo lives in the land between rice and pasta, taking the best of both in being small, perfect little pasta shapes. (It is a pasta, not a grain.) With a topping of meaty pork, tangy sun-dried tomato, and fresh shallot and arugula, this orzo may straddle two worlds, but it has just one perfect way to describe it: delicious.
In Your Box (serves 2)
- 10 oz. Ground Pork
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8 oz. Fully Cooked Orzo
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2 oz. Tzatziki Dip
- 1 Shallot
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1 Tbsp. Sun-Dried Tomato Pesto
- ½ oz. Baby Arugula
- 1 tsp. Chimichurri Seasoning
- ½ tsp. Pink Seasoned Salt
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.
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Nutrition (per serving) VPr44dOR
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Calories730
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Carbohydrates30g
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Net Carbs27g
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Fat47g
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Protein34g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary.
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If using whole chicken breasts, pat dry and, on a clean cutting board, cut into 1” dice. Follow same instructions as ground pork in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, follow same instructions as ground pork in Step 2, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Follow same instructions as ground pork in Step 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Peel and halve shallot. Slice halves into thin strips.
In a mixing bowl, combine arugula, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside. -
2 Cook the Pork
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, ground pork, shallot, pink seasoned salt, and a pinch of salt and pepper to hot pan.Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Remove from burner.While pork cooks, continue recipe. -
3 Cook the Orzo
Place a medium non-stick pan over medium heat.
Add 1 tsp. olive oil, orzo, chimichurri seasoning, pesto, and a pinch of salt and pepper to hot pan.Stir occasionally until combined and warmed through, 2-3 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping orzo with pork and garnishing with arugula and tzatziki dip. Bon appétit!
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