Creamy Pork Tenderloin Medallions with Orzo, Spinach, and Mushrooms

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Do be turned off if you are a vegetarian. This dish, sans the pork tenderlion is just as tasty.

Ingredients

  • Pork
    • 1 lb pork tenderloin
    • 3 tablespoons olive oil separated
    • salt and freshly ground black pepper
  • Mushrooms
    • 1 tablespoon olive oil
    • 8 oz baby bella mushrooms or crimini
    • salt and pepper
  • Creamy Orzo
    • 1 cup orzo uncooked
    • 2 cups low-sodium vegetable broth
    • 3 cloves garlic minced
    • ½ teaspoon Italian seasoning or herbs of provence 
    • 1 teaspoon fresh thyme no sprigs, just leaves
    • ¼  teaspoon paprika
    • ¼ teaspoon salt to taste
    • 5 oz fresh spinach
    • ½ cup heavy cream
    • ¼ teaspoon red pepper flakes 
    • Optional for serving – Grated Parmesan, Asiago, Gruyere, or Pecorino Romano cheese and additional fresh thyme.

Preparation

  1. Pork Tenderloin
    • Heat a large cast iron skillet on medium-high heat. Slice pork tenderloin into 1-inch rounds (medallions). Coat the medallions with 1 tablespoon of olive oil and season generously with salt and freshly ground black pepper.
    • Add 2 tablespoons of olive oil to the hot skillet. Add seasoned pork tenderloin medallions. Cook the pork for about 2-3 minutes per side. Remove from the skillet. (do not overcook)
  2. Mushrooms
    • Add 1 tablespoon of olive oil and sliced mushrooms to the same, now empty, skillet. Cook sliced mushrooms, generously seasoned with salt and pepper, on medium-high heat for about 1 or 2 minutes until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
  3. Creamy orzo
    • To the same skillet with half of the cooked mushrooms, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, fresh thyme, paprika, ¼ teaspoon red pepper flakes, and ¼ teaspoon salt.
    • Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.
    • Add fresh spinach during the last 5 minutes of cooking the orzo.
    • Add ½ cup of heavy cream. Stir everything on low-medium heat.
  4. Assemble
    • Stir in the remaining half of the cooked mushrooms. Add pork tenderloin medallions (if using) to the orzo and cook them on medium heat for about 2-3 minutes (do not overcook) until they are cooked through but not overcooked (a fine line!).
    • Top with fresh thyme and/or grated Parmesan, Asiago, Gruyere, or Pecorino Romano cheese.

Source: Julies Album – Creamy Pork Tenderloin Medallions with Orzo, Spinach, and Mushrooms