15 Minute Meal Kit

Pork and Sun-Dried Tomato Orzo

with tzatziki

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 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
  • Info
    8 oz. Fully Cooked Orzo
  • Info
    2 oz. Tzatziki Dip
  • 1 Shallot
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary.

  • 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.

  • 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.

  • 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.

  1. 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. 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. 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. 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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